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Bicolor Croissants

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Bicolor Croissants:

  • 120ml (12 cup) warm water;
  • 12g (1 12 tbsp) fresh yeast;
  • 400g (3 14 cups) all-purpose flour;
  • 100g (12 cup) sugar;
  • 30g (2 tbsp) melted butter;
  • 60ml (14 cup) warm milk;
  • 1 egg; 7g (1 tbsp) cocoa powder; 1
  • 5ml (1 tbsp) milk;
  • Hazelnut cream.

METHOD:
1. Set the oven temperature to 180°C/350°F.
2. Make a well in the flour bowl and sprinkle the fresh yeast in it. Put milk, butter, an egg, sugar, and warm water into the bowl. Mix to get the yeast to go away.
3. Mix the liquids with the flour, and then use your hands to work the combination until it comes together. Knead the dough until it is smooth and elastic, then split it in half.
4. Mix chocolate and 15 ml of milk into half of the dough.
5. Roll each piece of dough into a ball, cover it, and set it away for an hour.
6. Roll out a square of both chocolate and white dough. Stack one sheet of dough on top of the next and gently press down. Make croissants by cutting the dough into pieces and rolling them out. Put each roll on a baking sheet lined with parchment paper and brush it with milk.
7. Bake for 20–25 minutes, let cool, and then put hazelnut paste in the middle.
8. Enjoy your Bicolor croissants.

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