Bridor / Pastry / pastry
Pain au Chocolate 70g x 76
$ 76.00
Pain au chocolat with pure butter flaky pastry, and a soft and yellow centre. A recipe where the splash of milk and cream adds intense flavours in the mouth. A recipe with a splash of milk (1) and cream (1) for intense flavours in the mouth. Crispy and meltingly-soft butter puff pastry. Evenly distributed chocolate for a meltingly-soft Viennese pastry with balanced flavours. A generous ready-to-bake 70 g format. (1) Incorporated in powder form.
70 g
Butter Type : Fine Butter.
Tray arrangement : 12 items on a tray.
Defrosting : approximately 30-45 min at room temperature.
Backing : approximately 16-18 min at 165-170°C, open damper.
Rack in a temperature : 15 min at room temperature.
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