Ingredients
LUKEWARM WATER
120ml (½ cup) l
FRESH YEAST
12g (1 ½ tbsp)
ALL-PURPOSE FLOUR
400g (3 ¼ cups)
SUGAR
100g (½ cup)
BUTTER, MELTED
30g (2 tbsp)
LUKEWARM MILK
60ml (¼ cup)
1 EGG
COCOA POWDER
7g (1 tbsp)
MILK
15ml (1 tbsp)
HAZELNUT CREAM
How to Make Bicolor Croissants
Step 1
In a bowl, stir the flour with the yeast. Stir in the milk, butter, egg, sugar, and water, and knead it until it is smooth and elastic. Divide the dough in half.
Step 2
Mix half of the dough with the cocoa powder and 1 tbsp of the milk.
Step 3
Shape each dough into a ball, place them in bowls, cover them, and set them aside for 1 hour.
Step 4
Roll each dough into a rectangle. Lay the chocolate dough on top of the regular dough.
Step 5
Cut the dough into triangles.
Step 6
Starting from the wider side, roll each triangle into a croissant shape.
Step 7
Place the croissants on a parchment-lined baking sheet, cover them, and allow them to rise for 1 hour.
Step 8
Brush the croissants with milk. Bake them in a 180 C (350 F) oven for 20 to 25 minutes.
Step 9
Once cooled, pipe the hazelnut cream into the croissants.
Step 10
Serve the croissants on a platter.
