Ingredients
Organic Gruau flour: 6 kg
T55 or T65 organic flour: 3,6 kg
Terre d’Arômes Organic Wheat: 0,4 kg
Organic sugar: 1,3 kg
Détrempe butter: 0,5 kg
Cocoa in powder: 0,34 kg
Tourage butter: 4,5 kg
Yeast: 0,5 kg
Salt: 0,2 kg
Water: 4,7 to 5 L
Pastry cream: 5 L
Chocolate chips: QS
Preparation
Method with 4% dosage
Base temperature: 50°C.
Kneading:
- First speed: 5 minutes.
- Second speed using mixer or spiral: 5-6 minutes.
Dough temperature: 16-18°C.
First fermentation: 30 minutes at room temperature, then at least 1 hour at 4°C.
Preparation of colored dough: take 2,5 kg of the détrempe, mix with cocoa powder and an equal amount of water, and set aside. Prepare 5 L of pastry cream and set aside.
Tourage (lamination): 2 double turns, with 20 minutes of rest at 4°C between each turn and before cutting. Apply the colored dough on top of the dough piece before stretching it to 0,5 thick and 25 cm wide.
Shaping: turn the dough over and add the pastry cream and chocolate chips. Fold by bringing the two opposite sides together along the width. Cut into strips 4 cm wide and place them on a baking tray, seam side down and colored dough on top. Lightly score the top in a sausage or leaf pattern.
Final fermentation: 2h-3h at 26-28°C with 75% humidity.
Baking: brush with egg wash and bake 16-18 minutes at 150°C/170°C.
