Double Taste Pain au Chocolat

Ingredients

Method

1. 1
   Croissant dough

   Knead PANDORA, yeast, milk, honey and water until you obtain a velvet smooth dough.

2. 2
   Croissant dough

   Shape the dough into a ball, cover it with a cloth and let it rest for 5-10 minutes at room temperature.

3. 3
   Croissant dough

   Divide the dough into two parts (almost 1500 g each).

4. 4
   Croissant dough

   Cool the doughs in the fridge for at least 30 minutes.

5. 5
   Lamination

   Roll out each dough into a rectangular layer, lay MARBUR CROISSANT onto one half and fold so that the other half covers the first and the sheet of butter is completely enclosed in the dough. Seal the edges well.

6. 6
   Lamination

   Roll out to shape the dough into a rectangle again and make a 4-layer fold (double turn), then roll out again and make another 4-layer fold (double fold).

7. 7
   Lamination

   Let the laminated dough rest for 10 minutes.

8. 8
   Chocolate coloured dough (Sacher)

   Prepare a ganache with hot water, chocolate and butter.

9. 9
   Chocolate coloured dough (Sacher)

   In a kneader add the ganache and all the other ingredients. Knead until a smooth dough is obtained.

10. 10
    Chocolate coloured dough (Sacher)

    Roll out the dough into a rectangular layer of the same length as the turned croissant dough.

11. 11
    Chocolate coloured dough (Sacher)

    Spray some water on one of the turned pieces and roll the coloured dough on top of it.

12. 12
    Chocolate coloured dough (Sacher)

    Cover and keep it in the fridge to cool down for 30 minutes.

13. 13
    Filling (Sacher)

    Fill two piping bags (sac a poche), one with CHOCOBAKE CHOCOLAT and the other with PASSATA ALBICOCCA ORO.

14. 14
    Filling (Coconty)

    Prepare the coconut filling by mixing GRANCOCCO and egg white for 4-5 minutes at medium speed.

15. 15
    Filling (Coconty)

    Leave the mixture to rest for 10 minutes.

16. 16
    Filling (Coconty)

    Fill two piping bags, one with the coconut mixture and the other with CHOCOBAKE CHOCOLATE.

17. 17
    Finishing

    Mix BLITZ and water (80% blitz - 20% water).

18. 18

    Final composition: Roll out the two doughs to a thickness of about 6 mm and a width of 38 cm.

19. 19

    Pain au chocolat Sacher: Divide the dough into rectangles of 8x16 cm.

20. 20

    Pain au chocolat Sacher: Score the surface on the coloured-dough side with diagonal cuts.

21. 21

    Pain au chocolat Sacher: Put the dough with the cut side in contact with the workbench and place two stripes, one of CHOCOBAKE and one of PASSATA ALBICOCCA ORO, 4 cm apart from each other.

22. 22

    Pain au chocolat Sacher: Roll up the dough.

23. 23

    Pain au chocolat Coconty: Divide the dough into rectangles of 8x16 cm.

24. 24

    Pain au chocolat Coconty: Score the surface on one side of the turned croissant dough with diagonal cuts.

25. 25

    Pain au chocolat Coconty: Put the dough with the cut side in contact with the workbench and place two stripes, one of CHOCOBAKE and one of the coconut filling, 4 cm apart from each other.

26. 26

    Pain au chocolat Coconty: Roll up the dough.

27. 27

    Place the pain au chocolat in a rising room at 28-30 C (using margarine) with relative humidity of about 70% for about 2-3 hours.

28. 28

    Apply the egg yolk and bake at 170-190 C for 18-20 min.

29. 29

    Brush the still hot pain au chocolat with the diluted blitz.