By Nicolas Boussin - Maxime Guérin

Recipe Choc Dog

To make this dish

Ingredient list

  • Chocolate croissant dough
    250 g T55 flour
    250 g bread flour (T45)
    80 g cocoa powder
    QS red food colouring
    10 g salt
    70 g sugar
    20 g yeast
    370 g milk
    50 g Lescure Salted 250g butter Roll 80% fat
  • Cream Cheese Insert
    1 kg chocolat 53% concassé
    666 g Cream cheese Elle & Vire
  • Croissant dough
    835 g T55 flour
    835 g T45 flour
    65 g yeast
    860 g milk
    30 g salt
    190 g sugar
    165 g Lescure Unsalted 250g butter Roll 82% fat
    1 kg Unsalted 1kg butter Sheet 84% M.G.

The recipe, step by step

  1. 01

    Chocolate croissant dough

    Mix together the plain and strong flours, cocoa powder, red food colouring, salt, sugar and butter (cut into pieces), and the yeast which has been mixed together with the milk

    Knead on the lowest speed setting for 10 minutes.

    Roll into a ball and let it rise for one hour.

    Knock back the dough and chill.

  2. 02

    Cream Cheese Insert

    Mix the ingredients together.

    Roll out to 1 cm and chill.

    Cut bars measuring 13 x 1 cm.

    Refrigerate.

  3. 03

    Croissant dough

    Mix together the plain and strong flours, the salt, sugar, butter (cut into pieces), and the yeast which has been mixed together with the milk.

    Knead on the lowest speed setting for 5 minutes, then for 3 minutes on the second speed setting.

    Roll into a ball and let it rise for one hour. Knock back the dough and chill. Using the butter sheet, carry out two single turns. Leave to rest in the cold. Place the chocolate dough rolled out to 5 mm on the dough piece and then perform a third single turn. Roll out to a thickness of 2 mm.

    Score using a comb (teeth spaced at 1 cm intervals). Cut into 13 cm strips. 5 Cut at a width of 8 cm (approx 50g). Moisten the edges with a brush, place the cream cheese insert, roll and press to seal.

    Leave to rise for 2 hours at 26°C in Silform® - Oblong Shape moulds (ref.: SF 0004).

    Bake for 10 minutes at 170°C, then for another 7 minutes at 165°C. Drizzle with a light syrup when it comes out of the oven.