Bicolore croissants: how to make
them perfect for a super delicious breakfast!
INGREDIENTS:
120ml
(½ cup) lukewarm water;
12g (1
½ tbsp) fresh yeast;
400g (3
¼ cups) all-purpose flour;
100g (½
cup) sugar;
30g (2
tbsp) butter, melted;
60ml (¼
cup) lukewarm milk;
1 egg;
7g (1
tbsp) cocoa powder;
15ml (1
tbsp) milk;
Hazelnut
cream.
METHOD:
1.
Preheat the oven to 180°C/350°F.
2. Make
a well in the bowl of flour and crumble fresh yeast into it. Pour in milk,
butter, egg, sugar, and warm water. Mix to dissolve the yeast.
3.
Combine liquids with four and work the mixture with your hands until the dough
comes together. Knead until smooth and elastic, then divide in half.
4. Mix
half of the dough with cocoa and 15 ml of milk.
5. Form
both doughs in a ball cover and set aside for 1 hour.
6. Roll
out both chocolate and white dough into a rectangle. Layer one sheet of dough
on top of another and press down slightly. Cut the dough each roll on a
parchment-covered baking sheet and brush with milk.
7. Bake
for 20-25 minutes, let cool down, and then stuff with hazelnut paste.
8.Enjoy !