Recipe Lattice-cut pain au chocolat
To make this dish
Ingredient list
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Croissant dough835 g plain flour (T55, approximately 11% protein)
835 g strong flour (T45, approximately 14% protein)
30 g salt
200 g sugar
65 g fresh yeast
165 g Lescure Unsalted 250g butter Roll 82% fat
860 g milk
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Cacao croissant dough198 g plain flour (T55, approximately 11% protein)
198 g strong flour (T45, approximately 14% protein)
61 g cacao powder
8 g salt
55 g sugar
16 g fresh yeast
41 g Lescure Unsalted 250g butter Roll 82% fat
273 g milk
SQ water-soluble red colouring
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Lattice-cut pain au chocolat finishing touches1000 g Unsalted 1kg butter Sheet 84% fat
550 g chocolate sticks
100 g maple syrup
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Croissant dough
Dissolve the yeast in the cold milk. Combine the two types of flour, salt, sugar, 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.
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02
Cacao 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.
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03
Lattice-cut pain au chocolat finishing touches
Enclose the butter sheet in the dough and perform 2 double turns. Let rest in the refrigerator for 30 minutes. Place the rolled-out cocoa dough on top of the croissant dough and roll out to a thickness of 2 mm.
Cut vertically into 30 x 6.5 cm rectangles (approximately 90 g). Score half of the surface of each rectangle with a 6-blade cutter (Mallard Ferrière SKU 01475), making 3 cm incisions in staggered rows.
Turn the rectangles over. Lightly moisten the edge, then roll up with 2 sticks of chocolate.
Keep in the freezer or let rise for approximately 2½ hours at 26°C. Let rest for 15 minutes at room temperature (20°C). Preheat the convection oven to 190°C, and bake at 170°C for approximately 20 minutes. Remove from the oven and brush the pains au chocolat with the maple syrup.
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