Bicolor croissants

Bicolor croissants, also known as “half-and-half” croissants, are a delightful twist on the classic French croissant. These croissants are made with two different types of dough, typically one flavored with cocoa and the other with plain buttery croissant dough. The result is a visually appealing and delicious pastry. Here’s a recipe to make bicolor croissants:

Ingredients:

For the Plain Croissant Dough:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup warm water (about 110°F or 43°C)
• 1/2 cup whole milk, lukewarm
• 2 1/2 cups all-purpose flour
• 1/4 cup granulated sugar

• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, cold

For the Cocoa Croissant Dough:

• 1/4 cup unsweetened cocoa powder
• 1/4 cup all-purpose flour

For Assembling:

• Additional cocoa powder for dusting (optional)
• 1 egg, beaten (for egg wash)

Instructions:

1. Make the Plain Croissant Dough:

• In a small bowl, combine the active dry yeast and warm water. Let it sit for about 5-10 minutes, or until it becomes frothy.
• In a separate bowl, mix the lukewarm milk, flour, sugar, and salt.
• Add the yeast mixture to the flour mixture and stir to form a dough.
• Knead the dough for a few minutes, then shape it into a rectangle and wrap it in plastic wrap. Chill it in the refrigerator for 30 minutes.
• Roll out the cold dough into a large rectangle on a floured surface.
• Place the cold butter (1 cup) in the center of the dough and fold the sides over the butter, encasing it.
• Roll out the dough again and fold it into thirds like a letter. This completes one fold. Repeat this process for a total of three folds, chilling the dough in the refrigerator for 30 minutes between each fold.
• After the final fold, chill the dough for at least 1 hour or overnight.

2. Make the Cocoa Croissant Dough:

• In a bowl, combine the unsweetened cocoa powder and flour to create the cocoa dough.

3. Assemble the Bicolor Croissants:

• Roll out the plain croissant dough and cocoa dough separately into two large rectangles of equal size.
• Place the cocoa dough on top of the plain croissant dough.
• Roll the two dough sheets together into a log, like a cinnamon roll.
• Slice the log into equal sections and shape each section into croissants.

4. Proof and Bake:

• Place the croissants on a baking sheet lined with parchment paper.
• Allow the croissants to rise for about 1-2 hours, or until they double in size.
• Preheat your oven to 375°F (190°C).
• Brush the croissants with the beaten egg for a shiny finish.
• Bake in the preheated oven for about 15-20 minutes, or until the bicolor croissants are golden brown and crispy.
• Optionally, dust with additional cocoa powder before serving.

These bicolor croissants offer a delightful combination of flavors and an eye-catching appearance. Enjoy them as a special treat for breakfast or as a snack with your favorite hot beverage.