Pure butter pain au chocolat cream pure butter 18%

80 g | 24 % of butter in the dough (21% in the finished product)
60 pieces per box
30 min at room temperature
22-24 min at 165-170°C

35 g | 24 % of butter in the dough (15,5% in the finished product)
200 pieces per box
30 min at room temperature
14 – 18  min at 165 – 170°C