Delifrance Catalogue 2025

V I E N N O I S E R I E P • 2 2 “ SW E E T V I E N N O I S E R I E ” TRIPLE PAIN AU CHOCOLAT Three types of chocolate including milk and white chocolate cream topped with dark chocolate nibs. 39972 100g I 60 units/box 21-23 mins 170°C RTB V WHITE CHOCOLATE & RASPBERRY PASTRY Topped with sugar nibs. 32288 100g I 60 units/box 23-25 mins 175°C RTB V Chocolate Brownie INGREDIENTS Stale Pains au Chocolat: 300g Butter: 120g Sugar: 260g Dark Chocolate: 150g Eggs: 150g Pecan Nuts: 100g Give a second life to yesterday’s pains au chocolat by creating a delicious pecan-based brownie recipe for a gourmet experience! PREPARATION I 15 MIN • Whisk the sugar and pains au chocolat in a mixer until the mixture becomes sandy in texture • Melt the butter • When it starts to boil, pour over the chocolate and mix well • Add the eggs, mix • Pour over the pain chocolat/sugar mixture and combine • Add the pecans, mix • Poor into a 20cm square mold • Bake for 18 minutes at 170 o C • Leave to cool for 20 minutes before cutting CHEF’S TIP Adapt the recipe by using white chocolate or milk chocolate (remove 50g of butter from the initial recipe). R E C I P E