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5001591

Pain au chocolat au beurre

Chocolate roll from laminated yeast dough made with butter and two bars of dark chocolate. Made with 16% butter (share of total recipe).

  • Suitable for vegetarians
  • 75 g
  • Defrosting 22 °C · 30'
  • 2 x 35 PCS C/S · 56 C/S PAL
  • Baking 170 °C · 17-19'
  • Ready to bake