Pain Suisse

[Sussan Estela Olaya]

Hi Gustavo, thank you for your question!.

Since Pain Suisse is made with a croissant-type dough (fermented laminated dough) and filled with pastry cream, its shelf life at room temperature is quite limited due to the presence of perishable ingredients.

In general, at room temperature (20–22 °C / 68–72 °F), it can be kept for up to 1 day. Pastry cream is highly perishable, and even though it’s baked, it’s still prone to microbial growth if not properly refrigerated.

Recommendations:

If you’re not planning to eat it the same day, it’s best to store it in the refrigerator, well wrapped or covered, for up to 2–3 days.
To preserve the best texture, you can gently reheat it in the oven for a few minutes before serving.

You can also freeze it once it has been fully baked and cooled. To serve, let it thaw at room temperature and warm it up briefly if desired.

If you’re planning to display it at room temperature (e.g., in a pastry case), it’s recommended not to exceed 6 hours, especially if you don’t have controlled refrigeration conditions.

Hope this helps! Let me know if you have any other questions happy to help!