Take 400 g of dough and mix with cocoa mixture
(50 g of cocoa powder and 120 g of water).
Mixing time
00:03:00 1st Speed | 00:04:00 2nd Speed
Dough °C
22°C
Bulk Fermentation
00:45:00
Manipulation After Fermentation
Place the dough covered with plastic in the freezer.
(-20°C)
Scale
70 g
Make Up
Give 2 single folds with the Mimetic Essentiel.
Place back in the freezer for 30 min.
Give another single fold and roll out at 6 mm.
Before rolling out the dough, roll out the chocolate dough same size as the laminated dough, place on top and roll out together: width 35 cm.
Spray slightly with water and roll up.
Cut snails of 2.5 cm and place in hamburger mould (big mac)
Final Fermentation
01:30:00 | 30°C | 85% Humidity
Decoration Before Baking
Place a silpat on top and cover with a tray
Baking
Deck Oven
225°C Top - 220°C Bottom
00:18:00
Finishing
Filling per roll: 20 g Carat Nuxel Hazelnut Plant-Based
Topping per roll: 15 g Carat Nuxel Hazelnut Plant-Based, 2.5 g Cacao-Trace
logo stamp made with Belcolade Selection M. Plant-Based Cacao-Trace
We use cookies to provide you with the best experience on our website, to recognize repeat visits and preferences as well as to measure and analyze traffic. To learn more about cookies, including how to disable them, view our cookie policy. By clicking "I accept all cookies" you consent to the use of all cookies.
