Belgium Chocolate Croissant

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Working Method

Dough

Add all ingredient and mix at slow speed for 4 - 6 min, fast speed 3 - 5min, mix until gluten form develop
Reserve 450g of dough and mix with Chocolate powder
Dough temperature: 24 ℃
Bulk fermentation: 10 min
Flatten the dough and rest in freezer for 30 min
Next, laminate mimetic 32 into the dough with two double fold, and rest in chiller for 30 min.
Stack chocolate colour dough on top
Next, rollout the dough sheet into 3 mm thickness, 11 cm, width x 26 cm, length cut out the dough.
Next, poof the dough in retarded proofer for 120 min, 60% humidity, 30°C
Bake the dough at 210 °C, top and 180 °C for 14 – 16 minutes

Chocolate Filling

Heat the cream and pour to chocolate, mix well and keep in chiller overnight
Whisk the chocolate cream before using

About this recipe

Mimetic 32, A margarine with great workability and excellent plasticity to create Viennoiserie and puff pastry.

SAPORE Rigoletto, Rigoletto is a highly concentrated sponge in powder form.

Belcolade Selection Noir Cacao-Trace CT C501, Sustainable chocolate with controlled cocoa fermentation. Full traceability from cocoa beans to chocolate. Contain 55% cocoa, in drops form.

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Belgium Chocolate Croissant

Ingredients

Working Method

Dough

Chocolate Filling

About this recipe

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