Pain au Chocolat
Multiple variants available
Buttery layered pastry around dark chocolate batons, made with imported European butter.
from Rp 6.757
Viennoiserie & Pastry ·
Filled Viennoiserie
Raw Pain au Chocolate Normal
from Rp 9.009 per piece
Raw Pain au Chocolate Normal is an unbaked pain au chocolat in the normal size, a butter pastry made with wheat flour, water, butter, eggs, sugar, salt, natural yeast and a dark chocolate baton, supplied frozen. It contains gluten, egg and dairy, and the cooking instructions on this page cover defrosting, proofing and baking it in an oven. It is ordered in a Bag of 25 pieces or in a Bulk pack of 100 pieces.
- Availability
- Available to order
- Product code
- 771
Pack sizes and prices
The price per piece falls as the pack gets bigger.
| Pack | Pieces | Price per pack | Per piece | Add to basket |
|---|---|---|---|---|
| Bag | 25 | Rp 259.009 | Rp 10.360 | |
| Bulk | 100 | Rp 900.901 | Rp 9.009 |
Best price per piece: Rp 9.009 on the Bulk. All prices are excl. PPN
Cooking instructions
Recorded for Raw Pain au Chocolate Normal, 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 Normal - Oven
• Place the raw Pain au Chocolat 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 (for 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!
Versions of Raw Pain au Chocolate Normal
Raw Pain au Chocolate Normal comes in 3 versions: Mini, Regular, Large. Every version is listed here with its own price, so the whole range is on this one page.
- Raw Pain au Chocolate Normal Mini - from Rp 5.856 per piece, excl. PPN Pack sizes and prices for Raw Pain au Chocolate Normal Mini
- Raw Pain au Chocolate Normal Regular - from Rp 9.009 per piece, excl. PPN The pack table above prices this version.
- Raw Pain au Chocolate Normal Large - from Rp 17.568 per piece, excl. PPN Pack sizes and prices for Raw Pain au Chocolate Normal Large
Details
| Range | Viennoiserie & Pastry |
|---|---|
| Category | Filled Viennoiserie |
| Storage | Frozen |
| Best before | 60 days |
| Pack sizes | Bag, Bulk |
| Pieces | Bag: 25, Bulk: 100 |
Dietary and allergens
Everything the bakery has recorded about Raw Pain au Chocolate Normal. A line reading "not recorded - staff will confirm" has not been assessed yet, which is not the same as "does not contain" - treat it as unknown and ask us before serving it to anyone with an allergy.
- Raw Pain au Chocolate Normal - Gluten: yes - contains it
- Raw Pain au Chocolate Normal - Egg: yes - contains it
- Raw Pain au Chocolate Normal - Dairy: yes - contains it
- Raw Pain au Chocolate Normal - Nuts: no - does not contain it
- Raw Pain au Chocolate Normal - Soy: no - does not contain it
- Raw Pain au Chocolate Normal - Sesame: no - does not contain it
- Raw Pain au Chocolate Normal - Vegetarian: no
- Raw Pain au Chocolate Normal - Vegan: no
- Raw Pain au Chocolate Normal - Ready to eat: no - it must be cooked before serving
- Raw Pain au Chocolate Normal - Ingredients: Wheat flour, water, butter, eggs, sugar, salt, dark chocolate baton, natural yeast