Raw Pain au Chocolate Big

Cooking instructions

Recorded for Raw Pain au Chocolate Big, one block per method. A method that is not listed has no steps written down for it, which is not a statement that the method is unsuitable.

• Raw Pain au Chocolate Big - Oven
  • Place the raw Pain au Chococlate in a no-stick tray, or in a normal tray with baking paper, leaving enough empty space for the pastries to expand while proofing.
  
  • It's better to defrost them in the fridge first (2 hours) loosely covering them with plastic wrap gently put on top (don't close too tight the plastic) or you can also
  defrost room temperature for 1 hour in a room without air-conditioning always covered with plastic to avoid the dough gets dry.
  
  • When completely defrost, gently brush the pastries with egg wash (ifor a shinier and darker color this passage can be done after the proofing, just before the baking)
  
  • Proof at room temperature (possibly no AC) for 60/120 minutes (or until almost
  doubled the size). The pastries should jiggle softly when the tray is gently shaken.
  
  • Pre-heat a static Oven to 220° C and bake for 12-15 minutes, or until golden as
  desired. (If you need to use a ventilation Oven, the temperature has to be reduced at 200° C )
  NOTE: Oven power, humidity and room temperature can vary. So, consider to feel free to adjust our instructions to achieve the texture and color you like the most. Enjoy!