Chocolate Crisp


Main Dough
Strong Flour 500 g
White Sugar 140 g
Yeast 4 g
S500 Improver 10 g
Salt 10 g
High Fat cocoa powder 40 g
Egg 80 g
Milk 200 g
Carat Dark 200 g
Main Dough total 1184
Medium Dough
Mimetic Incorporation 100 g
Super Cream 20 g
Strong Flour 320 g
Yeast 8 g
Medium Dough total 448
Super Cream 300 g
Unsalted Butter 200 g
Filling total 500
Mimetic Lamination 150 g
Sugar Powder 120 g
Egg 150 g
Low-gluten flour 145 g
High Fat cocoa powder 30 g
Decoration total 595

Working Method


1. Evenly mix all the ingredients and place them for 50 minutes.

2. Mix the flour seed and the material of part A main dough (except grease) evenly at low speed, then stir at high speed until the dough expands. The ideal temperature of dough is 28 C.

3. Let the dough lax for 10 minutes, then divide, round and relax for 20 minutes.

4. Modeling, finally wake up for 100 minutes, the temperature is 35 degrees, and the relative humidity is 80%.

5. Baking temperature: 195 degrees above fire and 200 degrees below fire. The time is 12 minutes.

About the recipes

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