XXL Pains au Chocolat XXL

By Stéphane Glacier, M. O. F. Pâtissier

 For around 50 pieces 

CHEF'S TIP: 
To give a darker brown color to this piece of viennoiserie, you can slightly tint the egg wash using coffee extract.

CROISSANT DOUGH 

For a 3240 g pastry dough plus 1 kg sheet butter 4240 g piece of dough

INGREDIENTS: 
1780 g T45 flour
40 g salt
200 g sugar
50 g honey
45 g baker’s yeast in winter (35 g in summer)
360 g softened butter
720 g water
1000 g sheet butter

METHOD: 
Mix all the ingredients except the tourage butter.
Knead for 3 minutes on the first speed then 8 to 10 minutes on the second speed on a beater fitted with with dough hook (smooth dough that comes away from the bowl).
Take a small piece of dough and stretch it to check the “gluten network”: the elasticity and strength of the dough. The temperature at the end of mixing must be 24°C.
Shape into a ball and cover with plastic.
Store in the freezer until the next day.
Remove from the freezer and let it come to 4°C.
Degas the first pastry dough. Roll out the tourage butter to 9-10 mm thick on the rolling mill.
Roll out the dough into a rectangle then place the rectangle of tourage butter in the center and close it up. The dough must not overlap. Make a double turn and then a single turn. Chill for at least 1 hour in the refrigerator at 4°C.

INGREDIENTS: 
Chocolate batons for pains au chocolat as required
30°B syrup as required

METHOD: 
Slightly roll out the piece of dough to square it off.
Cut strips 2 mm thick (in the direction of the piece of dough, opening facing down).
Place the strips on the piece of dough so as to cover it completely.
Roll out the piece of dough to 4 mm thick in the direction of the strips.
Cut strips 9 cm wide and 25 cm long.
Place chocolate batons on the plain side, then roll up with 2 batons at the top, 2 in the middle and 2 at the bottom.
Place the seam underneath then cut 9 cm long pains au chocolat.
Place the pains au chocolat on trays, 6 per tray.
Brush with egg wash then place in the refrigerator, proofing cabinet, or freezer.
Proof the pains au chocolat for around 2. 5 hours at 25°C.
Brush with egg wash and bake in a deck oven for 25 minutes at 190°C.
Brush with 30°B syrup then put back in the oven for 5 minutes.
Take out of the oven. Transfer to racks and leave to cool.