Recipe for praliné pain au chocolat by chef Jean Larroque

Prali Pop Pain au Chocolat by Chef Jean Larroque

Chef Jean Larroque presents his gourmet creation: the Prali Pop pain au chocolat. This recipe combines a carefully crafted dough blending traditional flour and high-gluten flour with a homemade chocolate bar made from praline, caramel milk chocolate, and speculoos crumbs. Everything is shaped precisely and baked to perfection to deliver a crispy puff pastry and intense indulgence. This reinvented pain au chocolat is ideal for adding an original touch to traditional viennoiseries.

 

Ingredients                                         Weight in g

• Traditional flour                          825
• High-gluten flour                                275
• Salt                                                        20
• Sugar                                                  135
• Yeast                                                 50
• S500 special flour                               10
• Whole milk                                          600
• Unsalted butter                               90
• Mimetic Primeur                              500

Pop Corn Chocolate Bar

• Prali pop                                            300
• Caramel milk chocolate                      300
• Speculoos crumbs                         100
• Milk powder                                     12

Melt the milk chocolate and mix it with the praline. Add the milk powder at the end of the mixing.

Pipe 20g bars into MAE long madeleine molds and refrigerate for 1 hour at 4°C.

Work Method

Kneading (spiral)		5 minutes first kneading, 7-8 minutes second kneading
Dough consistency		Bâtarde
Dough temperature		24°C
Fermentation		15-20 minutes, dough ball well rounded and wrapped in cling film, then rolled out and placed 20 minutes in the blast freezer. Store dough balls at 3°C until the next day.
Dividing / Shaping
Laminate		One double turn and one single turn. Rest at 4°C for 30 minutes. Roll out to 3.5-4mm thickness then cut rectangles 8cm wide and 16-18cm high depending on desired weight, then roll with 1 chocopop bar.
Proofing		About 2 to 2.5 hours at 25°C
Decoration / Scoring		Egg wash
Baking		200-210°C, deck oven, 18 minutes
Cooling		On racks

Ingredients

Equipment and ustensils

• Mould for pain au chocolat praline

Recipe steps

Other recipes