Corman
  • Baker-Pastry Chef

Two-tone pains au chocolat

  • An original recipe from Rony Parijs et Maxime Guérin
  • Recipe calculated for 50 pieces
  • 5 completion stages
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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 strong flour (T45, approximately 14% protein) 80 g cocoa powder  SQ 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

Gul 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
4
4

Filling

 SQ chocolate sticks
5
5

Shaping and baking

  • Enclose the sheet of butter in the dough and perform 1 double turn.
  • Then give the dough 1 single turn and let rest in the refrigerator for 30 minutes.
  • Place the cocoa dough rolled out to a thickness of 2.5 mm on top of the turned croissant dough and roll out to a thickness of 3 mm.
  • Cut crosswise into 15-cm strips.
  • Score diagonally using a cutter.
  • Then cut into 8.5 cm rectangles (85-90 g).
  • Lightly moisten the edge then roll up with 2 sticks of chocolate.
  • Keep in the freezer or let rise for approximately 2 hours at 28°C.
  • Let rest for 15 min in the refrigerator, then bake in a 170°C convection oven for approximately 18 minutes.
  • Remove from the oven and brush the pains au chocolat with the gum arabic syrup.
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Recipe - Two-tone pains au chocolat
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