Pain Suisse are small, custard-filled brioche fingers that fueled many a long day working when I was a junior commercial lawyer in London. Here, the filling is updated, so plain vanilla custard gets replaced with a banana miso pastry cream, flecked with lots of chocolate chips. I am not sure when I first encountered banana and miso in the same dish but I adore that sweet, salty, and ever-so-slightly funky flavour combination.

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