By continuing to browse this site, you accept the use of cookies, which will share your experience with us. It will also allow us to work out how many visitors we get to our website and ensure that it functions correctly.

Do not show


Corman Artisan

Baker-Pastry chef

Pain au chocolat with orange

18 pieces


840 g Croissant dough
250 g Liquid Clarified Butter 99,9 % fat
18  Chocolate sticks
18  Strips of candied orange peel
egg wash

Chocolate croissant dough

100 g Croissant dough
5 g cacao powder
5 g water

Corman'products of the recipe