Belgium Chocolate Croissant


Working Method

  • 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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