2 colored Pain au Chocolat. Details in description #painauchocolat #recipe #bakeathome

Making two-colored Pain au Chocolate involves a technique that requires a bit of skill and precision. Here’s a simplified step-by-step guide:

1. **Prepare the white Dough**:
350 g bread flour (protein 12-13%) (100%)
108 g water (31%)
109 g milk (31%)
32 g sugar (9 %)
8 g salt (2.3 %)
3.85 g instant yeast (1.1%)
205 g roll-in butter (pastry butter with 82% fat or more) (58.5%)

2. **Prepare dark cocoa Dough**
88g bread flour (protein 12-13%) (100%)
30g water (31%)
27g milk (31%)
8g sugar (9 %)
2 g salt (2.3 %)
1g instant yeast (1.1%)
10g soft butter
15g dark cocoa

3. **Laminate white dough**: with 1 double and 1 single fold , by following directions from my website⬇️⬇️⬇️

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4.**Layering the Dough**: Place the cacao dough rectangle on top of the white dough rectangle. Press lightly to make them stick together.

5. **Roll the dough**: roll the dough until 3-4 mm thick.

6. **Cutting and Shaping**: Using a sharp knife, cut the strips with 8cm have and 24cm lengths. Add 2 chocolate batons and roll each pain aux chocolate into a tight roll.

7. ** Proofing** Proof until jiggly. Egg wash

8. **Bake** with convection setting at 375F for 21 min

Enjoy 😉

#recipe #painauchocolat #french #croissant #lamination #viennoiseries #baker #explorepage #creator #homebaker #chicagofood #yummy #delicious #bakery #artisanbread