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Browse the recipes and make them at home: doses recalculated for the home oven, explained step by step.

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Sitor's Workshop

176 recipes

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Recipes are of two kinds: those checked or tested by Michele and the drafts written by Sitor, Michele's AI avatar: an artificial intelligence based on Anthropic models. Each recipe clearly states which kind it is.

Free for personal use. Recipes and texts © MikiLab: reproducing or selling them is forbidden, links are welcome. Official prints and shares carry the MikiLab logo.

© MikiLab — Sitor's Manual · Made with Michele's hands

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Pain au Chocolat (Saccottino al Cioccolato)

Enter doses, hydration and times. Hydration is computed automatically.

Pain au ChocolatIllustrative image
MikiLab
MikiLab
Pain au Chocolat · 14/10/2026

Pain au Chocolat

Chocolate Croissant (Pain au Chocolat)

Recipe no. 129 · mikilab.de/129

Strong flour W330 + 00 flour

Sitor draft

MikiLab
MikiLab
Sitor's Manual

Pain au Chocolat

Farina W330 (forte) + 00 · Proof: ~3 h · Difficulty: Challenge
Flour1000 g
Water460 g
Salt18 g
Lamination butter (block)500 g
Butter in the dough80 g
Whole milk, cold100 g
Sugar100 g
Fresh yeast40 g
Dark chocolate batons 55% (2 per piece)550 g

Baking: 190°C · 18 min

Method

1) DOUGH (the day before): in a stand mixer with the dough hook put the flour, 460 g cold water and 100 g milk, sugar, fresh yeast (40 g) and 80 g soft butter. Mix on low speed 6 minutes, add the salt, then 4-5 minutes on medium until smooth and elastic (final temperature 22-24 °C, use cold or iced water). Shape into a rectangle, wrap and refrigerate (4 °C) for 12 hours. 2) Lamination: shape the butter block (500 g) between two sheets of baking paper into 20×20 cm, at 14-16 °C (bendable but cold). Roll the dough to 20×40 cm, enclose the butter like a book and seal the edges. Do 3 single folds (roll to 3 times the length, fold in three), with 30-40 minutes in the fridge between folds. If butter leaks or softens, chill for 30 minutes right away. 3) ROLLING: after the last rest roll the dough to 4 mm. Cut 9×13 cm rectangles. Lay 2 chocolate batons (one at a third, one at two thirds) and roll up tightly, seam underneath. 4) FINAL PROOF: 2.5 hours at 26 °C, never above 27 °C or the butter leaks. Ready when puffy and light, layers visible at the sides, and they jiggle when you shake the tray. 5) BAKING: egg wash with egg and milk (twice, 5 minutes apart). Bake at 190 °C (fan 180 °C) for 18 minutes until dark golden with well-opened layers. Cool on a rack.

Allergens: Gluten, Eggs, Milk

© MikiLab — Sitor's Manual · mikilab.de · Do not reproduce or sell without the logo and consent

Time & temperature (estimate)

Kitchen temperature:

Stated proof: ~3 h. Mild kitchen → use the stated times.

Warmer = faster. Estimate: exact values added by Michele.

Challenge

On TikTokRecipe no. 129

What you need· draft

  • Scale (1 g)Where: houseware
  • Large bowlWhere: houseware
  • Oven thermometer · optionalWhere: houseware / online

Allergens

GlutenEggsMilk

Always check the labels of your products.

Oven and steam can burn.

Recipes and texts © MikiLab. Free for personal use. Official prints and shares carry the MikiLab logo.

The MikiLab label

No eggsNo additives
Total fermentation
≈ 2,5 h
How it rises
direct dough
Baker's yeast
4 % of flour
Salt
1,8 g per 100 g flour
Added fat
58 %
Added sugars
10 %
Flour
Farina W330 (forte) + 00

Calculated from the recipe: facts about the method, not a nutrition label nor medical advice.

Process diagram

MikiLabPain au Chocolat🥣1. Mixing12 min📚2. Laminationbutter and folds🤲3. Shaping🫧4. Final proof2,5 h🔥5. Baking190 °C · 18 min🌬️6. Coolingmikilab.de
8°C water55% hydr.1000g flour0h leaven.190° · 18′ StaticIndirect

Ingredients

Rescaleg
How much flour?
Flour1000 g · 100%
Water460 g · 46%
Salt18 g · 1.8%
Lamination butter (block)500 g · 50%
Butter in the dough80 g · 8%
Whole milk, cold100 g · 10%
Sugar100 g · 10%
Fresh yeast40 g · 4%
Dark chocolate batons 55% (2 per piece)550 g · 55%

Procedure

1) DOUGH (the day before): in a stand mixer with the dough hook put the flour, 460 g cold water and 100 g milk, sugar, fresh yeast (40 g) and 80 g soft butter. Mix on low speed 6 minutes, add the salt, then 4-5 minutes on medium until smooth and elastic (final temperature 22-24 °C, use cold or iced water). Shape into a rectangle, wrap and refrigerate (4 °C) for 12 hours. 2) Lamination: shape the butter block (500 g) between two sheets of baking paper into 20×20 cm, at 14-16 °C (bendable but cold). Roll the dough to 20×40 cm, enclose the butter like a book and seal the edges. Do 3 single folds (roll to 3 times the length, fold in three), with 30-40 minutes in the fridge between folds. If butter leaks or softens, chill for 30 minutes right away. 3) ROLLING: after the last rest roll the dough to 4 mm. Cut 9×13 cm rectangles. Lay 2 chocolate batons (one at a third, one at two thirds) and roll up tightly, seam underneath. 4) FINAL PROOF: 2.5 hours at 26 °C, never above 27 °C or the butter leaks. Ready when puffy and light, layers visible at the sides, and they jiggle when you shake the tray. 5) BAKING: egg wash with egg and milk (twice, 5 minutes apart). Bake at 190 °C (fan 180 °C) for 18 minutes until dark golden with well-opened layers. Cool on a rack.

The why

This recipe's steps explained by Sitor (AI). The quantities stay Michele's.

Machine Sheet

Production Mode: Manual

Hourly Yield: ≈ 40-80 pcs/hour (by hand)

No machine active: manual work. Turn on the Machine Park in the Lab.

Laminated yeasted dough, direct method: neutral (little sugar) so the chocolate stands out. The 12 hours in the fridge give flavour and make the dough firm. Yield: about 35 pieces of 65 g. Critical point: temperature; dough and butter must have the same firmness when you laminate. You can freeze shaped raw pieces: thaw overnight in the fridge and proof the next day. Recipe written by Sitor (AI): a starting point to try.

Useful terms *

  • * Final proof (appretto): the second proof after shaping, before baking.
Michele

Made with Michele's hands

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