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.

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