Bicolor croissants: how to make them perfect for a super delicious breakfast!
OMG, these are the greediest croissants in the world! The recipe is super easy, save it:
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:
- Preheat the oven to 180°C/350°F.
- 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.
- 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.
- Mix half of the dough with cocoa and 15 ml of milk.
- Form both doughs in a ball cover and set aside for 1 hour.
- 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 into triangles and roll it into croissants. Place each roll on a parchment-covered baking sheet and brush with milk.
- Bake for 20-25 minutes, let cool down, and then stuff with hazelnut paste.
- Enjoy your Bicolor croissants.
