Pain Au Chocolat Creative

Working Method

Important note		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 the coloured layer. Mix until 100%, make flat and rectangular and keep until the end of the lamination for the bicolour method.
Mixing Time		00:05:00 1st Speed 00:04:00 2nd Speed
Dough ºC / ºF		18 °C
Cooling at -18°C		01:00:00
Lamination		1 single fold, place the coloured dough on top andgive a double fold with the coloured dough towards the inside 3 / 1 coloured layer/ 6 / 1 coloured layer/ 3
Scale		59 grams
Cooling at 4°C		00:30:00
Final Lamination		Roll out until obtaining a block of 60cm wide by 25cm long, cut stripes of 1cm thick and place them on top for the vertical lamination. Then spread again until obtaining a block of 120cm long by 36cm wide. Then cut pieces of 7cm wide by 15cm long. Place one gourmand bar in the middle and fold the dough over creating a superposition of about 1 cm. Place in Square moulds of 8cm by 8cm.
Decoration before baking		Glaze lightly with Sunset glaze Easy plus
Decoration		Dilute the praliné with some water and add some fleur de sel. Mix everything together and pipe 14g per Pain au chocolat after baking. Decorate the pain au chocolat with some milk chocolate decoration to cover where you filled the product.

Discover Nutrition info

383Kcal
Energy

1581Kj
Energy

22g
Fat

8g
Saturates

35g
Carbohydrates

10g
Sugars

Nutrition information


Energy 383Kcal
Energy 1581Kj
Fat 22g
Saturates 8g
Carbohydrates 35g
Sugars 10g
Fibers 3g
Protein 9g
Salt 1mg

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Pain Au Chocolat Creative

Ingredients

Working Method

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