Pain Au Chocolat

Pain Au Chocolat

Yield: 12 pieces

Ingredients 

[A]

  • Semi-strong flour: (100%) 500 g
  • Sugar: (10%) 50 g
  • Dry instant yeast: (1%) 5 g
  • Salt: (2%) 10 g
  • Milk: (25%) 125 g
  • Water: (33%) 165 g
  • Unsalted butter: (4%) 20 g
Dough weight: 875 g

[B]
  • Unsalted butter, chilled: (50%) 250 g
[C]
  • Chocolate sticks: 24 pieces
Total weight: 875 g

      Products:
      RS201/SB-04
      PF102W

      Instructions 

      Prepare the butter sheet:

      Wrap 250 g of unsalted butter [B] in plastic wrap and roll it out into a square of 15 cm x 15 cm. Refrigerate.

      Prepare the dough:

      Combine the ingredients for the dough [A], except for the butter, and knead until the dough forms. When the dough is almost ready, add the butter and continue kneading. The ideal dough temperature is 25°C (77°F).
      Wrap the dough in plastic wrap and refrigerate overnight.

      1.  Roll out the dough using a rolling pin to form a rectangle of 30 cm x 15 cm. Place the chilled butter sheet on the dough.

      2. Fold the dough around the butter and press down on it several times with the rolling pin, rolling the dough out from the center.

      3. Lightly flour the surface and the dough. Adjust the laminating machine settings to your preferred dough thickness.
      4. Gradually roll out the dough to a thickness of 5.0 mm. Turn the dough over to prevent it from sticking to the surface. Flour the surface and dough if necessary.
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      5. Once rolled out, fold the dough in three, wrap it up, and refrigerate for 30 to 40 minutes.
      6. Remove the dough from the refrigerator, rotate it by 90° (so the central seam is vertical), and roll again as per steps 4 and 5.

      7. Repeat step 6 once more. After the third fold, wrap the dough and refrigerate for 50 minutes.

      8. Roll out the dough into a rectangle of about 45 cm x 20 cm to a thickness of 2.5 mm.

      9. Mark the dough and cut it into 6 pieces. Then divide each piece in half to create 12 pieces.

       

      10. Take a chocolate stick [C] and gently cover it with dough. Roll once, place another chocolate stick, and continue to roll the dough around it.

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      11. Let the dough rise at 28°C (82°F) for 90 to 120 minutes until it doubles in volume.

      12. Once risen, apply an egg wash on each roll.
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      13. Preheat the deck oven to 220°C (428°F). Bake with the top heat at 210°C (410°F) and bottom heat at 190°C (374°F) for 18 minutes. After 15 minutes, open the oven (or regulator) to release the moisture from the dough and continue baking for 3 more minutes.

      RecipeThe baking time and temperature may vary depending on your oven type.
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      14. Serve and enjoy!
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