Two-tone croissants:
how to make them perfect for a super delicious breakfast!
INGREDIENTS
120 ml (½ cup) warm water;
12 g (1 1/2 tbsp) fresh yeast;
400 g (3 ¼ cups) all-purpose flour;
100 g (½ cup) sugar;
30 g (2 tbsp) butter, melted;
60 ml (¼ cup) warm milk;
1 egg;
7 g (1 tbsp) cocoa powder;
15 ml (1 tbsp) milk;
Hazelnut spread.
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 smooth and elastic, then divide in half.
Mix half the dough 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. Place one sheet of dough on top of the other and press down lightly. Cut the dough into triangles and roll into croissants. Place each roll on a baking tray covered with baking paper and brush with milk.
Bake for 20-25 minutes, leave to cool and then fill with the hazelnut paste.
