- Baker-Pastry Chef
Pain au chocolat with orange
- Recipe calculated for 18 pieces
- 3 completion stages
Corman products used for this recipe
1
1
Croissant dough
(two 940 g dough pieces)
- Whisk together the water and yeast, then add the all-purpose flour (poolish). Cover with a cling film and leave to rest for about an hour at room temperature (the mixture should double in volume).
- When the poolish has doubled in volume, knead with all the ingredients, except the layering butter, on first gear. Firm dough.
- Knead 8 to 10 minutes at second speed. The dough should be homogeneous and around 24 °C.
- Weigh two 940 g dough pieces, shape into balls, place on a baking sheet and cover with cling film.
- Leave to rest at 2 °C until the next day.
- Turning: Make one double and one single turn, the allow to rest for 30 minutes in the refrigerator.
- Roll out the dough and cut into shape.
- Proof for about 2 hours at 25 °C.
- Egg wash.
- Cook at 210 °C in a deck oven or at 170 °C in a ventilated oven, for 15 to 20 minutes depending on the size of the products.
240 g
water at 20 °C 20 g
yeast 240 g
flour (T55) 760 g
bread flour 20 g
salt 120 g
sugar 20 g
invert sugar 20 g
yeast 200 g
Dairy butter 82% fat – Block 240 g
whole milk 500 g
Dairy butter 82% fat – Sheet
2
2
Chocolate croissant dough
- Mix the croissant dough, cocoa powder and water to obtain a smooth, uniform dough.
- Refrigerate until the next day.
100 g
croissant dough 5 g
cacao powder 5 g
water
3
3
Preparation
- Incorporate the 250 g of layering butter into the 840 g of croissant dough and give it one double turn, followed by one single turn. Allow to rest for 30 minutes in the refrigerator.
- Roll out the chocolate croissant dough the same size as the turned dough, lay the chocolate dough on top of the turned dough and roll them out together into a 51 x 42 cm rectangle with a thickness of 4 mm.
- Cut to 8.5 x 14 cm rectangles, place the chocolate sticks and candied orange near one edge, then roll up and place on a baking sheet. Use a blade to cut (leaves).
- Proof: two hours at 25 °C.
- Egg wash.
- Cook at 210 °C in a deck oven or at 170 °C in a convection oven, for about 15 minutes.
- Brush with syrup as soon as they come out of the oven.
840 g
croissant dough 250 g
Dairy butter 82% fat – Sheet
1 recipe of chocolate croissant dough 18
chocolate sticks 18
strips of candied orange peel
egg wash