Valrhona • Recipes • Gianduja-Style Bread

Step 1

Cocoa puff pastry dough

ingredients

475.0g Farine de Gruau

25.0g CACAO POUDRE

8.0g Sel fin

40.0g Sucre semoule

50.0g Beurre sec 84%

20.0g Levure biologique

265.0g Lait entier UHT

250.0g Beurre sec 84% (pour tourage)

For 1133.0g

Description

Mix the flour with the cocoa powder, salt, sugar, butter and yeast diluted in the milk.
Knead on the lowest speed for 4 minutes, then on the second lowest for about 10 minutes until it starts to take on air.
Once kneading is complete, the temperature should be approx. 75/77°F (24/25°C).

Step 2

Pastry syrup

ingredients

70.0g Eau

70.0g Sucre semoule

7.0g Glucose DE35/40

For 147.0g

Description

Heat all the ingredients together and set aside in the refrigerator.

Step 3

Gianduja-style sticks

Description

Make the basic dough and leave to prove for around 30 minutes at room temperature (70°F or 21°C). Form into a rectangle and set aside for 15 minutes at -6°F (-21°C),
then at 35°F (2°C) overnight. Knock back the dough and use it to cover the butter. Give it 1 double turn then 1 single turn. Place in the freezer for 15 minutes, then leave
for approx. 1 hour at 35°F (1°C).
Roll out the dough to a depth of 3.75mm and a width of 25cm. Cut into 24 × 7cm strips. Score the bread in a criss-cross pattern on its visible side. Roll up the dough
pieces with the GIANDUJA-STYLE STICKS, leaving the scoring on the outside. Leave to stand for approx. 90 minutes at 80°F (27°C). Make the syrup. Bake in a fanassisted
oven at 340°F (170°C) for approx. 18 minutes. Cover the rolls with syrup once they are out of the oven, then bake again for 2 minutes at 340°F (170°C).

Step 4

Finishing

Description

Your fine pastry’s finish is a vital way of revealing its worth, and it will allow your customers to distinguish it visually from a standard pastry. The ridged decoration in these recipes, combined with the opaline and scoring, will help you to make your pastries stand out.