Preparation the dough of pan au chocolate

[Sol Damiani]

Hey there Chef Raafat!👋

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[Sussan Estela Olaya]

Hi Raafat Daoud

No, you don’t need to add extra butter before placing the chocolate sticks. The butter is already incorporated into the croissant dough during the laminating process, which creates the characteristic flaky layers of Pain au Chocolat.

After preparing the laminated dough and spreading the cocoa détrempe, you only need to place the chocolate sticks directly onto the dough rectangles and roll them up, making sure they are tightly sealed before proofing and baking. This way, you’ll achieve a perfect Pain au Chocolat.

I hope this information is helpful,If you have any other questions, I’m here and happy to help you with them.

Greetings.

[Raafat Daoud]

Thank you for your answering,

It means that the difference between the butter croissant and the chocolate one here is only the measurements and the addition of the chocolate sticks.

Right ?

[Sussan Estela Olaya]

Hi Raafat Daoud.

Yes, as indicated in the recipe, the cocoa détrempe is placed over the croissant dough, and the excess is trimmed. A cut is made on both sides of the dough to allow the laminated butter to spread evenly. The dough is rolled out to a width of 36 cm and then cut into rectangles measuring 8 cm x 16 cm. Lines are scored on the colored part of the croissant, then the dough is flipped with the colored side facing down. Two Valrhona chocolate sticks are placed, and the dough is rolled up. The Pain au Chocolat is then placed on a baking tray lined with parchment paper and proofed for 2 to 2.5 hours at 28°C with 85% humidity.

That is basically the procedure for Pain au Chocolat.

If you have any further questions, feel free to ask, and I’ll be happy to help.

Best regards.

[Raafat Daoud]

Thank you 🙏

[Sussan Estela Olaya]

Hi Raafat Daoud.

Great! You know that if you have any other questions or doubts about the courses or platform, I’m here to help you.

Best regards.