Pain au chocolat with orange | Corman International

Ingredients

• 240 g water at 20 °C
• 20 g yeast
• 240 g flour (T55)
• 760 g bread flour
• 20 g salt
• 120 g sugar
• 20 g invert sugar
• 200 g Dairy butter 82% fat – Block
• 240 g whole milk
• 500 g Dairy butter 82% fat – Sheet
• 100 g croissant dough
• 5 g cacao powder
• 5 g water
• 840 g croissant dough
• 250 g Dairy butter 82% fat – Sheet
• 1 recipe of chocolate croissant dough
• 18 chocolate sticks
• 18 strips of candied orange peel
• egg wash