Recipe13-Pain Au Chocolat

Pain Au Chocolat

Croissant Dough

Baker’s %
Bread Flour90
Cake Flour10
Instant Dry Yeast2
Bread Improver0.5
Sugar12
Salt1.6
Skim Milk Powder2
Whole Egg10
PALFFY 780 LTU8
Water48

Roll In

%/dough
CLASSICO 340 LT25

Method

Mixing Time
↓L6′ M2′
Dough Temperature25 °C
Fermentation Time60 minutes
Dividing1800g
Retard Temperature­-5°C
1st Retard TimeOvernight
1st FoldingSingle Fold X 2 times
2nd Retard Time1-2 hours
2nd FoldingSingle Fold X 1 time
Make formRefer below
Final Proofing Time75 minutes
Proofing Condition35°C/80%
Baking Temperature180°C / Rotating Oven
Baking Time20 minutes

*The arrow shows timing to add margarine.

Bi-Colour Dough

Baker’s %
Bread Flour90
Cake Flour10
Instant Dry Yeast2
Bread Improver0.5
Sugar12
Salt1.6
Skim Milk Powder2
Whole Egg10
PALFFY 780 LTU8
Water48
Cocoa Powder5

Process

  1. Method is the same as mixing croissant dough.
  2. After mix, divide 800g per piece & wrap. Place in the chiller.
  3. Take out from chiller 5 minutes before using it.

Filling

Sugar Syrup

g
Water100
Sugar100

Process

  1. Combine both ingredients together & boil them. Leave it cool before using.
  2. You may prepare this in advance & keep in the chiller.

Make form

  1. Roll out the ‘Brown’ colour dough first into the size of the laminated dough dough.
  2. Place it on top of the laminated dough. Brush off flour before placing it.
  3. Once done, roll the dough into 3mm thickness.
  4. Cut into rectangle shapes; cut dimension 15cm X 8cm.
  5. Place the 2 Chocolate Stick on the ‘White Surface’ dough & roll it. Place onto a baking tray & proof.
  6. Once proof, bake for 18-20 minutes. After baked, transfer to a cooling rack for around 20 minutes before finalise.
  7. 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
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
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
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)

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