Pain Au Chocolat Health & Well-Being

Working Method

Bicolour Method (monochrome)		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 a darker shade of brown. 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		16 °C
Cooling at -18°C		01:00:00
Lamination		2 Double folds (16 layers). Place the coloured layer ontop before cooling down again at 4°C
Scale		70 Grams
Cooling at 4°C		00:30:00
Final Lamination		Roll out until obtaining a block of 37cm wide by 129cm long, make incisions with lattice cutter on the colored layer and cut rectangles of 18cm long by 8cm large. Pipe 7g of Cremfil Ultim 2G Dark chocolate, fold over, pipe 7g more and roll into
Final Fermentation		02:00:00 31 °C 85 % Humidity
Baking		Convection 190 °C - Top 190 °C - Bottom 0,2 Liters Steam 00:17:00

Discover Nutrition info

323Kcal
Energy

1347Kj
Energy

16g
Fat

8g
Saturates

37g
Carbohydrates

11g
Sugars

Nutrition information


Energy 323Kcal
Energy 1347Kj
Fat 16g
Saturates 8g
Carbohydrates 37g
Sugars 11g
Fibers 3g
Protein 7g
Salt 1mg

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Pain Au Chocolat Health & Well-Being

Ingredients

Working Method

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