PAIN AU CHOCOLAT
PAIN AU CHOCOLAT BY CARLES MAMPEL
PLANT BASED – LACTOSE FREE
Pastry that is pure in taste, inclusive and free from guilt
Carles Mampel
Pastry Chefs and Consultants
Recipe
Ingredients
LAMINATED DOUGH
• 630 g Flour 390 W
• 17 g Salt
• 55 g Sugar
• 35 g Maple syrup
• 150 g Be Better plant-butter block
• 40 g Olive oil
• 150 g Cold water
• 13 g Fresh yeast
• 400 or 450g Be Better plant-butter plate (for folding)
Preperation
1. For the dough place all ingredients in the dough kneader,
and knead 6 min in low speed followed by 12 minutes on
medium speed to obtain a good structure.
2. Total mixing time 16-18 min all depending on your machine
and room temperature.
3. Weight out 1300 g of the dough, and round them let them
rest for one hour in ambient temperature.
4. Knock back the dough fully and freeze completely.
5. Defrost overnight in the fridge.
6. Roll out the dough size 60 x 40 cm.
7. Place the plant-butter plate 40 x 40 cm in the center of the
dough and close the butter inside.
8. Give the Folds a double fold (in 4) and a simple fold (in 3).
