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Defrost ~20 minutes, baking 15-20 minutes at 165oC - 170oC
BRIDOR. SHARE THE BAKERY CULTURES OF THE WORLD. BAKER SOLUTION This pain au chocolat combines the intense flavours of pure cocoa with the subtlety of a pure-butter puff pastry: crisp on the outside, soft on the inside. It can be enjoyed at any time of the day for pleasure, indulgence or energy. Tray arrangement : 24 items on a tray counter2C Defrosting : approximately 30-45 min at room temperature counter2C Preheating : 190°C Baking : approximately 13-14 min at 165-170°C, open damper counter2C Rack in a temperature : 15 min at room temperature |