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Corman Artisan

Baker-Pastry chef

Pain au chocolat with orange

18 pieces

Recipe from Gaëtan Paris, Meilleur Ouvrier de France (Best Craftsmen of France)

Croissant dough (two 940 g dough pieces)

240 g water at 20 °C
20 g yeast
240 g flour (T55)
20 g salt
120 g sugar
20 g invert sugar
20 g yeast
200 g Dairy Butter 82 % fat - Block
240 g whole milk
500 g Dairy Butter 82 % fat - Sheet
  • Whisk together the water and yeast, then add the all-purpose flour (poolish). Cover with a cling film and leave to rest for about an hour at room temperature (the mixture should double in volume).
  • When the poolish has doubled in volume, knead with all the ingredients, except the layering butter, on first gear. Firm dough.
  • Knead 8 to 10 minutes at second speed. The dough should be homogeneous and around 24 °C.
  • Weigh two 940 g dough pieces, shape into balls, place on a baking sheet and cover with cling film.
  • Leave to rest at 2 °C until the next day.
  • Turning: Make one double and one single turn, the allow to rest for 30 minutes in the refrigerator.
  • Roll out the dough and cut into shape.
  • Proof for about 2 hours at 25 °C.
  • Egg wash.
  • Cook at 210 °C in a deck oven or at 170 °C in a ventilated oven, for 15 to 20 minutes depending on the size of the products.

Chocolate croissant dough

100 g croissant dough
5 g cacao powder
5 g water
  • Mix the croissant dough, cocoa powder and water to obtain a smooth, uniform dough.
  • Refrigerate until the next day.


840 g croissant dough
250 g Dairy Butter 82 % fat - Sheet
  1 recipe of chocolate croissant dough
18  chocolate sticks
18  strips of candied orange peel
 A bit of egg wash
  • Incorporate the 250 g of layering butter into the 840 g of croissant dough and give it one double turn, followed by one single turn. Allow to rest for 30 minutes in the refrigerator.
  • Roll out the chocolate croissant dough the same size as the turned dough, lay the chocolate dough on top of the turned dough and roll them out together into a 51 x 42 cm rectangle with a thickness of 4 mm.
  • Cut to 8.5 x 14 cm rectangles, place the chocolate sticks and candied orange near one edge, then roll up and place on a baking sheet. Use a blade to cut (leaves).
  • Proof: two hours at 25 °C.
  • Egg wash.
  • Cook at 210 °C in a deck oven or at 170 °C in a convection oven, for about 15 minutes.
  • Brush with syrup as soon as they come out of the oven.

Corman'products of the recipe