To make this dish
Chocolate croissant dough250 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 Insert1 kg chocolat 53% concassé
666 g Cream cheese Elle & Vire
Croissant dough835 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% fat
The recipe, step by step
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.
Cream Cheese Insert
Mix the ingredients together.
Roll out to 1 cm and chill.
Cut bars measuring 13 x 1 cm.
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.