Pain au Chocolat Cacao-Trace Certified

Working Method

Bicolour Method		Keep 40g of cocoa powder and 40g of water aside. At the end of the mixing, take out 450g of dough and mix with the cocoa powder and the water to create adarker shade of brown. Mix until 100%, make flat and rectangular and keep until the end of the laminationfor the bicolour method.
Mixing Time		00:05:00 1st Speed 00:04:00 2nd Speed
Dough ºC / ºF		16 °C
Cooling at -18°C		01:00:00
Lamination		2 Double folds (16 layers). Place the colored layer ontop before cooling down again at 4°C
Scale		65 Grams
Cooling at 4°C		00:30:00
Final Lamination		Roll out until obtaining a block of 37cm wide by 129cm long, make incisions on the coloured layer and cut rectangles of 18cm long by 8cm large. Pipe 8g of Carat Nuxel Plant based Cacao-Trace, fold the dough over and place one Belcolade Selection Noir Chocolate stick, and then finish rolling it like a pain au chocolat.
Final Fermentation		02:00:00 30 °C 85 % Humidity
Decoration before baking		Glaze with Sunset Glaze Easy Plus
Baking		Deck 215 °C - Top 195 °C - Bottom 0 Liters Steam 00:17:00

Discover Nutrition info

403Kcal
Energy

1685Kj
Energy

22g
Fat

10g
Saturates

43g
Carbohydrates

14g
Sugars

Nutrition information


Energy 403Kcal
Energy 1685Kj
Fat 22g
Saturates 10g
Carbohydrates 43g
Sugars 14g
Fibers 3g
Protein 8g
Salt 1mg

Welcome to Puratos

Our website makes use of cookies

We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.

I accept all cookies Reject all cookies Adjust my preferences

Set your cookie preferences

Functional cookies Functional cookies ensure the proper functioning of the website (e.g. cookies for language preferences or registration and login)

Analytical cookies Analytical cookies are used to track visitors on the website. They are essential in measuring the performance of a website and to optimize it.

Personalised advertising cookies Advertising cookies are used to deliver adverts more relevant to you and your interests.

Visit and follow-up cookies Visit and follow-up cookies allow us to understand how individual visitors browse the website and which paths they follow.

Save preferences Cancel and return

Which ingredient do you need?

Discover our latest products

Bakery recipes

Which ingredient do you need?

Discover our latest products

Patisserie recipes

Which ingredient do you need?

Discover our latest products

Chocolate recipes

Search

Pain au Chocolat Cacao-Trace Certified

Ingredients

Working Method

Discover Nutrition info

Discover

Related recipes