Reverse Pain au Chocolat
Reverse Pain au Chocolat — an IRCA recipe in 3 components. Uses Chocobake Chocolate Coating 13 kg.
- kneading time (French classic dough)
- 20 min
- resting time (French classic dough)
- 40 min
- minimum resting time (after lamination)
- 30 min
- resting time (after reverse lamination)
- 30 min
- proofing temperature
- 26 °C
- proofing relative humidity
- 70 %
- proofing time
- 4 h
- baking temperature
- 155 °C
- baking time
- 25 min
Ingredients
French classic dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno Maestro | 2500 g |
| Full-fat milk (3.5% fat) | 1000 g |
| Salt | 25 g |
| Joypaste Vaniglia Madagascar/bourbon | 20 g |
| Fresh yeast | 120 g |
Cocoa dough
| Ingredient | Quantity |
|---|---|
| Dolce Forno | 685 g |
| Full-fat milk (3.5% fat) | 275 g |
| Salt | 7 |
| Fresh yeast | 33 g |
| Cacao in Polvere | 50 g |
| Water | 40 g |
| Unsalted butter 82% fat | 40 g |
| Ingredient | Quantity |
|---|---|
| Chocobake Chocolate Coating 13 kgChocobake Chocolat | |
| Barrette Fondente |
Method
- French classic dough
Knead all the ingredients for approximately 20 minutes until you obtain a smooth and velvety dough with a soft consistency.
- French classic dough
Form a dough and leave for 40 minutes for the leavening to begin, which will then be stopped by flattening the dough.
- French classic dough
Divide the dough in two and then follow a positive blast chilling cycle to have a better result during the peeling phase.
- Cocoa dough
Mix all the ingredients except the butter, cocoa and water, which should be added when the dough is almost finished.
- Cocoa dough
Knead until you obtain a smooth and consistent dough.
- Cocoa dough
The proportion between coloured dough and plain dough is 1 to 4 (in this case 450 g of coloured dough and 1800 g of plain dough; the weight of the flat butter is not taken into account).
Lamination: Laminate one dough with a 500 g slab of butter and make a simple indentation, then give 1 fold in 3, then 1 fold in 4.
Lamination: Laminate the second dough with the same quantity of butter but give 2 folds in 4 (this is the dough on which the coloured dough will be placed).
Lamination: Let it rest for at least 30 minutes in the refrigerator.
Reverse lamination: Place the coloured dough on the laminated dough with a 2 by 4 fold.
Reverse lamination: Sheet the dough down to a height of 2-3 cm.
Reverse lamination: Cut strips of dough 4-5 mm thick.
Reverse lamination: Lightly moisten the surface of the laminated dough with folds 3 and 4 and place the previously cut strips of dough on the surface until it is completely covered.
Reverse lamination: Leave to rest for another 30 minutes in the fridge before proceeding to shape the pain au chocolat.
Final composition: Laminate the dough with a sheeter to a thickness of 4 mm.
Final composition: Cut 8x16 cm rectangles, place 2/3 bars and roll up (keeping the decorated part in contact with the counter).
Final composition: Place the pain au chocolat on trays and put in a proofing room at a temperature of 26 °C with relative humidity of approximately 70% for 4 hours.
Final composition: Bake at 155 °C for 25 minutes.
Final composition: Once baked, glaze them while still hot with a saturated syrup (60-40).
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.