Table of Contents:
Prali pop chocolate bread by chef Jean Larroque
You can find the mould used for this recipe in our online shop : madeleine mould Ref 011955
Ingredients Weight in g
- Traditional Flour 825
- Oatmeal flour 275
- Salt 20
- Sugar 135
- Yeast 50
- S500 special 10
- Whole milk 600
- Soft butter 90
- Mimetic Primeur 500
Chocolate popcorn bar
- Prali pop 300
- Milk chocolate caramel 300
- Broken specula 100
- Milk powder 12
Melt the milk chocolate and mix it with the praline. Add the milk powder at the end of the mixture.
Place 20g bars in the MAE madeleines long moulds and leave for 1 hour at 4°C
Working method
Kneading (spiral) | 5min in 1st 7-8min in 2nd | |||||
Paste consistency | Bâtarde | |||||
Dough temperature | 24°C | |||||
Scoring | 15-20min well rolled out dough in cling film, then roll out and put in the freezer for 20min. Put the dough pieces at 3°C until the next day. | |||||
Division / Shaping | ||||||
Tourrage | one double and one single turn. Leave to rest at 4°C for 30min. Roll out to 3.5-4mm then cut into rectangles of 8cm base and 16-18cm height depending on weight then roll with 1 chocopop bar. | |||||
Primer | Approximately 2h to 2h30 at 25°C | |||||
Set design / Blow of the gun | gilding | |||||
Cooking | 200-210°C deck oven 18min | |||||
Penetrant testing | On grid |