Pain Au Chocolat
Croissant Dough
| Baker’s % | |
| Bread Flour | 90 |
| Cake Flour | 10 |
| Instant Dry Yeast | 2 |
| Bread Improver | 0.5 |
| Sugar | 12 |
| Salt | 1.6 |
| Skim Milk Powder | 2 |
| Whole Egg | 10 |
| PALFFY 780 LTU | 8 |
| Water | 48 |
Roll In
| %/dough | |
| CLASSICO 340 LT | 25 |
Method
| Mixing Time | ↓L6′ M2′ |
| Dough Temperature | 25 °C |
| Fermentation Time | 60 minutes |
| Dividing | 1800g |
| Retard Temperature | -5°C |
| 1st Retard Time | Overnight |
| 1st Folding | Single Fold X 2 times |
| 2nd Retard Time | 1-2 hours |
| 2nd Folding | Single Fold X 1 time |
| Make form | Refer below |
| Final Proofing Time | 75 minutes |
| Proofing Condition | 35°C/80% |
| Baking Temperature | 180°C / Rotating Oven |
| Baking Time | 20 minutes |
*The arrow shows timing to add margarine.
Bi-Colour Dough
| Baker’s % | |
| Bread Flour | 90 |
| Cake Flour | 10 |
| Instant Dry Yeast | 2 |
| Bread Improver | 0.5 |
| Sugar | 12 |
| Salt | 1.6 |
| Skim Milk Powder | 2 |
| Whole Egg | 10 |
| PALFFY 780 LTU | 8 |
| Water | 48 |
| Cocoa Powder | 5 |
Process
- Method is the same as mixing croissant dough.
- After mix, divide 800g per piece & wrap. Place in the chiller.
- Take out from chiller 5 minutes before using it.
Filling
| 2pcs/each | |
| DARK COMPOUND STICK | 2 |
Sugar Syrup
| g | |
| Water | 100 |
| Sugar | 100 |
Process
- Combine both ingredients together & boil them. Leave it cool before using.
- You may prepare this in advance & keep in the chiller.
Make form
- Roll out the ‘Brown’ colour dough first into the size of the laminated dough dough.
- Place it on top of the laminated dough. Brush off flour before placing it.
- Once done, roll the dough into 3mm thickness.
- Cut into rectangle shapes; cut dimension 15cm X 8cm.
- Place the 2 Chocolate Stick on the ‘White Surface’ dough & roll it. Place onto a baking tray & proof.
- Once proof, bake for 18-20 minutes. After baked, transfer to a cooling rack for around 20 minutes before finalise.
- Once cooled, brush the Pain Au Chocolat with Sugar Syrup.
* You may want to decorate do scoring before rolling into shapes or just plain is also fine.
Products Used for This Recipe
PALFFY780LTU
Compound margarine with rich buttery taste which melts in your mouth with high overrun.
- Packing: 15kg
- Storage: 3℃-7℃
- Shelf Life: 240days
CLASSICO 340LT
High-grade compound margarine with good workability with rich buttery taste.
- Packing: 1kg*10
- Storage: 3℃-7℃
- Shelf Life: 240days
DARK COMPOUND STICK
Bake-stable compound chocolate stick that can keep the texture of original chocolate even after baking.
- Packing: 2kg*10
- Storage: 20-24℃
- Shelf Life: 480days(16months)
