Pain au Chocolat Cacao-Trace Certified

Working Method

Bicolor 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 bicolor 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 colored 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

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Pain au Chocolat Cacao-Trace Certified

Ingredients

Working Method

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