Crimson Red Pain au Chocolat

Artisans and Chefs manufacturing

artisans-and-chefs

Ingredients

750g Bread Flour
750g AP Flour
75g Crimson Red Cocoa Powder
1000g Milk
150g Sugar
50g Salt
32g Instant Yeast
170g Soft Butter
350g Poolish Starter
1000g Beurre au Taurage

Method

Mix all ingredients apart from beurre au taurage, in a spiral mixer, 4 minutes speed one, 2 minutes speed two.
Laminate with beurre au taurage using three letter folds, and then freeze overnight.
The next day, allow dough to defrost in the refrigerator then sheet to desired thickness. Shape dough, then allow to proof for around 1.5 - 2 hours, or until doubled in size.
Brush with egg wash, then bake at 180°C/ 350°F/, fan 2, for 17 minutes, or until fully baked. Allow to cool tray, dust with Crimson Red before serving.

MORE RECIPES FOR Crimson Red

Devil’s Food Cake

Rollup Image Of DeZaan Red Velvet Truffles

Red Velvet Petit Gateaux

Rustic Crimson Red Cocoa Flan

See all recipes

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan