June 14, 2016 - 11:59am
Chocolate Croissant Dough Issues
My base croissant dough is as follows. Its a very firm dough. I do the first two folds back to back. Let it rest about an hour, chilling, in between the 2nd and 3rd folds. Its pretty durable and thus far, Im really happy with the proportions.
So, I tried it with 10% less flour (10% from each AP and Bread) and the choco dough doesn't get the same gluten development and tears on the 2rd fold. Pretty badly. Should I have removed the 10% from the AP only and left the bread flour the same?
Bread Flour - 28%
AP Flour - 25%
Cocoa - 6%
Instant Yeast - .8%
Sugar - 7%
Salt - 1%
Malt Syrup - .5%
Butter (not roll in) - 2.5%
Milk - 13%
Water - 16.5%
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I don't think I have ever seen the dough made with cocoa in it but rather they wrap these little bars in the centre of the croissant and then drizzle chocolate on the finished croissant.
What brand of chocolates are in the picture and where can I purchase them?
They're Callebaut. Same brand I use. I get them from Keylink in the UK.
-Gordon
Amazon in North America, any company that supplies pastry shops would probably have that or a similar product.
Gerhard
Thanks! I appreciate the help :-)
That's what we do with the chocolate dough. Kind of a double chocolate croissant. I'm not a fan really. I think removing 10% of the flour and replacing with cocoa works great for biscotti, cookies and scones but thus far, I'm not liking the dough.
...a buerre manie style approach. Try working your cocoa into your butter slab in the proportion of 1:8 cocoa:butter. Cube the (room temp) butter, add the cocoa then blend until homogenised. Turn your mixer to low speed then add ice water one tbs (or tsp depending upon how much dough you're making) at a time until it forms a ball. Very little is needed. Shape this into your slab (I place it between folded sheet of greaseproof then flatten it with a rolling pin) and refrigerate.
You'll find during tourage that the cocoa solids become evenly distributed through the dough and you get beautiful chocolatey CRX.
Because of the rich fat and sugar in your dough formula, I'd also go with an osmotolerant yeast. With the extra cocoa fats, it might be worth trying a more classic CRX recipe, one without milk or the syrup.
So, essentially, I can use my base croissant recipe for the dough and just change my tourage butter? Does it give the croissant the chocolate color? Wow..... Trying that today.
My dough is 10lb with 4lb Plugra for roll in. So, half a pound of cocoa? That seem reasonable?
And why the ice water? To help distribute or to firm the butter back up? I usually paddle cold butter. I like the slab to be cold and pliable (I call it silly putty consistency). Room temp butter is typically too soft for my dough.
... until you've perfected this. What works for me with different flours, yeast, & formula, might not work precisely for you. Might it be worth making a test batch first?
The ice water (v.little of it) simply help bring it all back together for shaping. I don't use your butter, so you might not need it.
And, yes, the slab has to be cold and pliable, but you'll find it hard to mix cold butter with the cocoa which is why I suggested you use room temp butter then shape into a slab and refrigerate. It's how buerre mania is usually made.
...using cocoa in the butter slab with a photo from my next batch. As you can see, the cocoa is very evenly distributed in these pain au chocolate and delivers a gorgeous chocolatey-brown dough. Very popular with my customers.