{"product_id":"double-chocolate-pain-au-chocolat-recipe","title":"Small Batch Double Chocolate Pain au Chocolat Recipe","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003ch2\u003e\u003cstrong\u003e\u003cspan\u003eSmall Batch Double Chocolate Pain au Chocolat\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eLearn how to make deeply chocolatey, beautifully laminated pain au chocolat with a small-batch formula designed to make approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e4–5 pastries\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis guide walks you through the full process, from mixing the cocoa dough and preparing the butter block to laminating, cutting, shaping, proofing, baking, and finishing with a vanilla bean syrup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is a crisp, flaky pastry with defined chocolate layers, a light laminated interior, rich chocolate flavor, and chocolate batons throughout.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt’s a detailed, step-by-step guide built around the same lamination principles I use for my croissants, adapted specifically for this double chocolate dough.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e\u003cspan\u003eWhat’s Included\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003ePrintable PDF recipe guide\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSmall-batch double chocolate dough formula in grams\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eButter block preparation\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStep-by-step double-fold lamination method\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExact temperatures and dough dimensions\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePain au chocolat cutting and shaping instructions\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eChocolate baton placement\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eProofing and baking guidance\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eVanilla bean finishing syrup\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTroubleshooting FAQ\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eStep-by-step process photos\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eInstructions for making the recipe with or without a dough sheeter\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eDirect email support\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Baked Up","offers":[{"title":"Default Title","offer_id":67999151456477,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0678\/5217\/3533\/files\/CopyofCopyofCopyofGreyModernSimplePastaRecipeBookCover-2_ae791b4f-1d75-4722-911e-b55cf0f7da26.png?v=1790992435","url":"https:\/\/bakedupcookies.com\/products\/double-chocolate-pain-au-chocolat-recipe","provider":"Baked Up","version":"1.0","type":"link"}