Corman
  • Baker-Pastry Chef
  • Chocolatier

Two-tone maxi pains au chocolat

  • 3 completion stages
Download recipe
Corman products used for this recipe
Dairy butter 82% fat - Block Extra Butter 82% fat - Sheet
1
1

Cocoa croissant dough

  • Dissolve the yeast in the cold milk.
  • Combine the two types of flour, cocoa powder, red colouring, salt, sugar, the butter cut into pieces, and the yeast/ milk mixture in the bowl of a stand mixer and mix on speed 1 for 5 minutes.
  • Knead on speed 2 for 8 minutes.
  • Form into a ball and let rise for 1 hour.
  • Punch down, roll out into a rectangle and refrigerate overnight.
250 g plain flour (T55, approximately 11% protein) 250 g flour T45 (approximately 14% protein) 80 g cocoa powder QS Red colour hydrosoluble 10 g salt 70 g sugar 20 g yeast 350 g milk 50 g Dairy butter 82% fat – Block
2
2

Croissant dough

  • Dissolve the yeast in the cold milk.
  • Combine the two types of flour, salt, sugar, the 165 g of butter cut into pieces, and the yeast/milk mixture in the bowl of a stand mixer and mix on speed 1 for 5 minutes.
  • Knead on speed 2 for 8 minutes.
  • Form into a ball and let rise for 1 hour.
  • Punch down, roll out into a rectangle and refrigerate overnight.
835 g plain flour (T55, approximately 11% protein) 835 g strong flour (T45, approximately 14% protein) 65 g yeast 860 g milk 30 g salt 200 g sugar 165 g Dairy butter 82% fat – Block 1000 g Extra Butter 82% fat – Sheet
3
3

Gum arabic syrup

  • Bring the water, brown sugar, glucose and gum arabic to the boil.
  • Blend using a hand mixer and let cool.
250 g water 250 g raw sugar 100 g glucose 70 g gum arabic
Creative solutions

More recipes to find your inspiration

Recipe - Two-tone maxi pains au chocolat
Download recipe
Any question, need help?
Contact us