REVERSE PAIN AU CHOCOLAT
Difficulty level
Ingredients
| DOLCE FORNO MAESTRO | g 2500 |
| full-fat milk (3,5% fat) | g 1000 |
| salt | g 25 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 20 |
| fresh yeast | g 120 |
Preparation
Knead all the ingredients for approximately 20 minutes until you obtain a smooth and velvety dough with a soft consistency.
Form a dough and leave for 40 minutes for the leavening to begin which will then be stopped by flattening the dough.
Divide the dough in two and then follow a positive blast chilling cycle to have a better result during the peeling phase.
Ingredients
| DOLCE FORNO | g 685 |
| full-fat milk (3,5% fat) | g 275 |
| salt | 7 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 10 |
| fresh yeast | g 33 |
| CACAO IN POLVERE | g 50 |
| water | g 40 |
| unsalted butter 82% fat | g 40 |
Preparation
Knead all the ingredients for approximately 20 minutes until you obtain a smooth and velvety dough with a soft consistency.
Form a dough and leave for 40 minutes for the leavening to begin which will then be stopped by flattening the dough.
Divide the dough in two and then follow a positive blast chilling cycle to have a better result in the peeling phase.
Preparation
Place the colored pasta on the puffed dough with a 2 by 4 fold.
Lower the dough to a height of 2-3 cm.
Cut strips of dough 4-5mm thick
Lightly moisten the surface of the puffed dough with folds 3 and 4 and place the previously cut strips of dough on the surface until it is completely covered.
Leave to rest for another 30 minutes in the fridge before proceeding to shape the pain au chocolate.
Preparation
Place the colored pasta on the puffed dough with a 2 by 4 fold.
Lower the dough to a height of 2-3 cm.
Cut strips of dough 4-5mm thick
Lightly moisten the surface of the puffed dough with folds 3 and 4 and place the previously cut strips of dough on the surface until it is completely covered.
Leave to rest for another 30 minutes in the fridge before proceeding to shape the pain au chocolate.
Ingredients
| CHOCOBAKE CHOCOLAT | To Taste |
| BARRETTE FONDENTE | To Taste |
Laminate the dough with a sheeter to a thickness of 4mm
Cut 8x16 cm rectangles and place 2/3 bars and roll up (keeping the decorated part in contact with the counter).
Place the pain au chocolat on trays and place in a leavening room at a temperature of 26°C with relative humidity of approximately 70% for 4 hours.
cook at 170-190°C for 20-22 minutes.
Once baked, polish them while still hot with a saturated syrup (60-40).
Chocolatier and Pastry Chef
