Meet pain suisse. It’s the pastry that sounds fancy but is secretly just puff pastry, custard, and chocolate chips. Think of it as a croissant that went to Switzerland and came back with a creamy filling.
Store-bought puff pastry. Quick custard. Bake. You’re done. Your coffee just found its soulmate.
Make the Custard
Heat milk with vanilla until steaming (don’t boil).
Whisk egg yolks, sugar, and cornstarch until pale.
Slowly pour hot milk into egg mixture while whisking.
Return to pot. Cook over medium heat until thick (2 minutes).
Remove from heat. Stir in butter. Cover with plastic wrap (touch the surface). Chill.
Prep the Pastry
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Roll puff pastry into a 10×12-inch rectangle. Cut into six 4×5-inch rectangles.
Assemble
Spoon custard down the center of each rectangle.
Sprinkle chocolate chips over the custard.
Fold the pastry like a wallet: fold each long side toward the center, overlapping slightly.
Egg Wash and Bake
Brush tops with egg yolk.
Bake for 18-22 minutes until puffed and deep golden brown.
Serve
Cool for 5 minutes. Dust with powdered sugar if you’re feeling fancy.
Summary
Prep Time: 25 minutes | Cook Time: 20 minutes | Chill Time: 30 minutes | Total Time: ~1.5 hours
Yield: 6 pastries
Difficulty: Medium (custard takes patience)
Storage Notes
How to Store:
- Room temp: Same day only. Pastry gets soft.
- Fridge: 2 days. Reheat in oven at 325°F for 8 minutes.
- Freeze unbaked: Freeze assembled pastries. Bake from frozen, add 5-7 minutes.
Pro Tip:
Don’t overfill with custard. Two tablespoons max. Too much = exploded pastry and sad oven.
