Crimson Red Pain au Chocolat
  • 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
  1. Mix all ingredients apart from beurre au taurage, in a spiral mixer, 4 minutes speed one, 2 minutes speed two.
  2. Laminate with beurre au taurage using three letter folds, and then freeze overnight.
  3. 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.
  4. 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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