Cold Chocolate Cake
5 recipes
Bicolour croissant
ingredients
servings
8
Vanilla powder
to taste
Butter
150 grams
Water
20 grams
Bitter cacao
20 grams
Fresh brewer's yeast
7 grams
Iodized salt
8 grams
White sugar
55 grams
Full fat milk
225 grams
Type 00 wheat flour
400 grams
Desserts from Italy
Bicolour croissant
Bicolour croissant
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Fluffy croissants for a great breakfast
preparation
step 1
Let's start by putting the milk in the bowl (it would be preferable at around 29 ° C), sugar, salt and vanilla.
step 2
Add half the flour.
step 3
On the flour we crumble the yeast and start the machine.
step 4
As the dough is formed we add the remaining flour.
step 5
We do not have to work the dough for a long time, just wrap around the hook and get off the walls.
step 6
From the total amount of the mixture, weigh at least 210g. (I have weighed less than this amount and I hurt because after I had to pay for the drafting of the sheet)
step 7
Let's put the weighed amount in the machine together with water and cocoa.
step 8
Let's knead so that the cocoa is absorbed by the dough. Given the small amount, this operation could be a bit difficult in the planetarium.
step 9
In the case, let's not go to the good old-fashioned old-fashioned olive oil.
step 10
We make two packets with pastes, using baking paper or food film.
step 11
We try to give a more or less rectangular shape and put it in the fridge for at least two hours. I prefer to keep them in the fridge for a whole night.
step 12
Once the dough is cold and rested, we can start the slicing. We spread the pasta in rectangular shape.
step 13
The butter should be around 16 ° -18 ° and then remove it from the fridge at least two hours before using it. We also spread rectangularly between two sheets of baking paper.
step 14
Width in size should be more or less the size of the sheet previously laid while the height is more or less one third of it.
step 15
Put the butter in the center of the leaf.
step 16
Let's fold the free sheets of the puff over the butter by bringing them together.
step 17
We rotate the leaf to us and put the rolling pin in the direction of the length.
step 18
Finally, we fold three to the leaf.
step 19
Reform the package and let it rest in the fridge for about forty minutes.
step 20
We have to repeat the folding process twice more, always giving a bend at three each step and respecting the resting time in the fridge.
step 21
The three folds will eventually give us a total of 27 sheets of leaf, which will suffice for this type of recipe ...
step 22
Even after the last fold we have to wait for the rest in the fridge, but as we will lay the thin sheet thin enough, we increase the time spent in the fridge for at least an hour and a half.
step 23
If we do not succeed right now because the leaf becomes too nervous, nothing scary. Let's boil, then let's rest the puff for ten minutes and start rolling.
step 24
If the outside temperature is too high we put it in the fridge again quietly.
step 25
We also put the cocoa leaf in the same size as the first one.
step 26
We overlap the cocoa leaf with the white cocoa and mix well with each other, passing over the rolling pin.
step 27
It's time to get out of shape. Obviously, using a cutaway guide is by no means indispensable.
step 28
With a wheel or a knife we cut the triangles of pasta that is now bicolor in all respects. Obviously the side clippings we throw them away ..
step 29
We can make croissants even with those ... Brutish and irregular but once you get tired there is no more chance
step 30
We turn the triangle of pasta with the white side facing upwards, this way we will have a much better graphic result.
step 31
Let's make an engraving center of the base a couple of inches long
step 32
Let's stretch the edges slightly by cutting and roll to the tip.
step 33
When finished rolling we have the croissant on a baking plate with baking paper.
step 34
The tip should point down so that the roll does not rupture during the leavening and cooking phase
step 35
Let's get up in a warm place and covered with film.
step 36
We expect the croissants to double the volume (the one visible in the photo is the result after about two and a half hours of leavening).
step 37
However, we do not take this time span as cast gold, but we only note the fact that they have to double volume.
step 38
Take one or two yolks and combine the same quantity of milk or cream.
step 39
I swallow to soak the yolks with the milk and shake the mixture on the upper surface of each croissant.
step 40
The cake is cooked in a preheated oven at 190 ° C. It took me about 15 minutes for the croissants to be golden and fragrant, but as always every oven makes history for itself.
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