An exceptional high butter recipe with wheat sourdough for intense tastes
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Viennoisier Pain au chocolat

An exceptional high butter recipe with wheat sourdough for intense tastes

Key features
  • Goumand visual with a nice gold colour.
  • Generous receope : butter (28%) and with wheat leaven.
  • Aired laminate with the same color of the cream.
Viennoisier Pain au chocolat

Product
informations

403040
Proving time: 2h-2h30 at 26-28°C
Before baking, glaze with eggs. Baking time: 15 minutes at 180°C.

Weight : 85g
Quantity per box : 120
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