The laminated-dough companion to the croissant: the same détrempe and butter block, rolled around two chocolate batons per piece. Two-day schedule — dough and turns on day 1, shape/proof/bake on day 2. Yield: 24 pieces at ~95g. Bake to deep amber; pale viennoiserie is under-baked viennoiserie.
Yield: 24 portions · Prep 240 min · Bake 17 min
Ingredients
1000 g bread flour
250 ml full cream milk
250 ml water
120 g caster sugar
580 g unsalted butter (dough + lamination)
20 g fine sea salt
18 g instant yeast
480 g dark chocolate batons (55%)
50 g whole egg (egg wash)
Method
Détrempe and turns Make the laminated dough exactly as the Croissant Dough (laminated) foundation recipe: mix to moderate gluten, bulk 30 minutes, chill to 2-4°C, lock in the butter, one double turn plus one single turn with rests. Keep the dough below 18°C throughout.
Sheet Sheet the finished dough to 3.5-4 mm in a rectangle at least 40 cm wide. Relax 10 minutes in the fridge before cutting to prevent shrink-back and distorted rectangles.
Détaillage Cut 24 rectangles of 8 × 14 cm with a sharp wheel or knife. Clean cuts matter: crushed edges glue the lamination and the pieces will not open at the seam.
Chocolate and rolling Place one baton across the short edge, roll one turn, place the second baton, and finish rolling with the seam underneath. Even, moderate tension — tight rolling tears layers, loose rolling gapes in the oven.
Proof Proof seam-down at 26-27°C and ~75% RH for 2-2.5 hours until wobbly and grown ~60%, with visible layer separation at the sides. Never above 28°C or the butter migrates out.
Bake Egg wash twice, avoiding the cut sides. Bake at 185-190°C fan for 15-17 minutes to a deep amber, rotating once. Cool on wire racks; the interior finishes setting as steam escapes.