Pain Au Chocolat Classique

Working Method

Mixing Time		00:10:00 1st Speed 00:03:00 2nd Speed
Dough ºC / ºF		18 °C
Cooling at -18°C		01:00:00
Lamination		2 Double folds
Scale		65 Grams
Cooling at 4°C		00:30:00
Final Lamination		Roll out until obtaining a block of 49cm wide by 76cm long, and cut rectangles of 16cm long by 7,5cm large. Place two belcolade chocolate sticks and rollinto pain au chocolat. Place directly on trays greased with Spraylix. 15 pieces per trays.
Final Fermentation		02:00:00 31 °C 85 % Humidity
Decoration before baking		Glaze with Sunset glaze Easy plus
Baking		Deck 210 °C - Top 200 °C - Bottom 0 Liters Steam 00:17:00

Discover Nutrition info

383Kcal
Energy

1597Kj
Energy

21g
Fat

11g
Saturates

40g
Carbohydrates

13g
Sugars

Nutrition information


Energy 383Kcal
Energy 1597Kj
Fat 21g
Saturates 11g
Carbohydrates 40g
Sugars 13g
Fibers 2g
Protein 7g
Salt 1mg

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Pain Au Chocolat Classique

Ingredients

Working Method

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