DOUBLE TASTE PAIN AU CHOCOLATE

Knead PANDORA, yeast, milk, honey and water until you obtain a velvet smooth dough.

Shape the dough into a ball, cover it with a cloth and let it rest for 5-10 minutes at room temperature.

Share the dough in two part (almost 1500gr each one).

Cool down doughs in the fridge for at least 30 min.

Roll out each dough into a rectangular layer, lay MARBUR CROISSANT onto a half and fold so that the other half cover the first and the sheet of butter is completely enclosed in the dough. Seal the edges well.

Roll out in order to shape the dough into a rectangle again and make a 4-layer fold(double turn), then roll out again and make another 4-layer fold(double fold).

Let the laminated dough rest for 10 minutes .

Prepare a ganache with hot water, chocolate and butter.

In a kneader add the ganache and all the other ingredients. Knead until a smooth dought is obtained.

Roll out the dough into a rectangular layer at the same length than the turned croissant dough.

Spray some water on one of the turned piece and roll the coloured dough on top of it.

Cover and keep it in the fridge to cool down for 30 minutes.

Fill two sac à poche one with CHOCOBAKE CHOCOLAT and the other one with PASSATA ALBICOCCA ORO.

Prepare the coconut filling mixing GRANCOCCO and egg white for 4-5 minutes at medium speed.

Keep the mixture to rest for 10 minutes.

Fill two sac à poche one with the coconut mixture and the other one with CHOCOBAKE CHOCOLATE.

Mix BLITZ and water (80% blitz- 20% water).