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12 hr 0 min
12 hr 0 min
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Today I wanna share with you one of the most delicious pastries I’ve ever made. Together with my talented fellow baker Adi Marom, we’ve created a sensational twist on the classic French pastry, Pain Suisse. These Braided Pastry Cream and Chocolate Chip will transport your taste buds to a realm of pure bliss. Imagine a soft and pillowy dough, generously filled with smooth pastry cream and adorned with luscious chocolate chips. As these little braids bake, your kitchen will be enveloped in the irresistible aroma of freshly baked pastries. But here’s the best part: You can prepare the dough the night before! Simply shape the braids when you’re ready to eat, allow them to rest for a little while, and then pop them in the oven. It’s the perfect way to enjoy a fresh and decadent treat whenever you desire. This collaboration between Adi and I has resulted in such a beautiful treat. Whether you share these Braided Pastry Cream and Chocolate Chip with your loved ones during a gathering or savor them as your late night munchies, they are guaranteed to impress.
Scale
Stand mixer
Dough hook
Bowl
Pan
Spatula
Strainer
Rolling pin
Pizza cutter
Starting by preparing the dough: In a stand mixer’s bowl, combine milk, sour cream, sugar, egg, yeast, and flour.
Start kneading on low speed (about 5) and gradually add the salt and butter. Continue kneading for an additional 2 minutes.
Increase the mixer speed to the second-lowest speed and knead for about 10 minutes until you get a smooth and elastic dough.
Cover the dough and let it rest until it doubles in size (about an hour or in the fridge overnight).
In the meantime, let’s make the pastry cream: In a small pan, simmer the milk, vanilla, and sugar.
In a separate bowl, whisk the egg yolks, sugar, and cornstarch until smooth.
Temper the egg mixture by slowly pouring the hot milk mix into the egg mix while continuously stirring.
Pour the mixture back into the pan through a strainer and cook over medium heat, stirring constantly until the cream thickens and comes to a boil. Once it boils, remove from heat and continue stirring for additional 20 seconds.
Transfer the cream to a bowl, cover it tightly with plastic wrap, directly touching the surface of the cream, and refrigerate until completely cooled (about 1-1.5 hours, can be done a day in advance).
Prepare the sugar glaze: In a small pan, bring water and sugar to a boil, stirring until the sugar dissolves completely. Remove from heat and let it cool before using.
Shaping: Once the dough has doubled in size, transfer it to a floured surface and roll it out into a large, even rectangle, about 1/2 cm thickness.
Spread the prepared pastry cream over half of the rectangle, then sprinkle chocolate chips on top.
Fold the top half of the dough over the filling and press the edges to seal.
Cut the rectangle into 12 equal rectangular pieces using a pizza cutter.
Take each piece and cut vertically to 3 equal strips. Braid them.
Place the braided doughs on a baking tray with parchment paper, leaving some space between them.
Cover and let them proof for about 30 minutes. In the meantime, preheat the oven to 350°F or 180°C.
Brush the braided dough with an egg and bake for about 25-30 minutes or until golden brown.
Remove from the oven and brush them immediately with the sugar glaze.
YASSS!
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