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