share on

Bicolour croissant




Vanilla powder

to taste


150 grams


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

vegetarian with gluten with lactose

ready in

2 hours


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Bicolour croissant

Fluffy croissants for a great breakfast

Bicolour croissant step 1

step 1

Let's start by putting the milk in the bowl (it would be preferable at around 29 ° C), sugar, salt and vanilla.

Bicolour croissant step 2

step 2

Add half the flour.

Bicolour croissant step 3

step 3

On the flour we crumble the yeast and start the machine.

Bicolour croissant step 4

step 4

As the dough is formed we add the remaining flour.

Bicolour croissant step 5

step 5

We do not have to work the dough for a long time, just wrap around the hook and get off the walls.

Bicolour croissant step 6

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)

Bicolour croissant step 7

step 7

Let's put the weighed amount in the machine together with water and cocoa.

Bicolour croissant step 8

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.

Bicolour croissant step 9

step 9

In the case, let's not go to the good old-fashioned old-fashioned olive oil.

Bicolour croissant step 10

step 10

We make two packets with pastes, using baking paper or food film.

Bicolour croissant step 11

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.

Bicolour croissant step 12

step 12

Once the dough is cold and rested, we can start the slicing. We spread the pasta in rectangular shape.

Bicolour croissant step 13

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.

Bicolour croissant step 14

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.

Bicolour croissant step 15

step 15

Put the butter in the center of the leaf.

Bicolour croissant step 16

step 16

Let's fold the free sheets of the puff over the butter by bringing them together.

Bicolour croissant step 17

step 17

We rotate the leaf to us and put the rolling pin in the direction of the length.

Bicolour croissant step 18

step 18

Finally, we fold three to the leaf.

Bicolour croissant step 19

step 19

Reform the package and let it rest in the fridge for about forty minutes.

Bicolour croissant step 20

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.

Bicolour croissant step 21

step 21

The three folds will eventually give us a total of 27 sheets of leaf, which will suffice for this type of recipe ...

Bicolour croissant step 22

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.

Bicolour croissant step 23

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.

Bicolour croissant step 24

step 24

If the outside temperature is too high we put it in the fridge again quietly.

Bicolour croissant step 25

step 25

We also put the cocoa leaf in the same size as the first one.

Bicolour croissant step 26

step 26

We overlap the cocoa leaf with the white cocoa and mix well with each other, passing over the rolling pin.

Bicolour croissant step 27

step 27

It's time to get out of shape. Obviously, using a cutaway guide is by no means indispensable.

Bicolour croissant step 28

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 ..

Bicolour croissant step 29

step 29

We can make croissants even with those ... Brutish and irregular but once you get tired there is no more chance

Bicolour croissant step 30

step 30

We turn the triangle of pasta with the white side facing upwards, this way we will have a much better graphic result.

Bicolour croissant step 31

step 31

Let's make an engraving center of the base a couple of inches long

Bicolour croissant step 32

step 32

Let's stretch the edges slightly by cutting and roll to the tip.

Bicolour croissant step 33

step 33

When finished rolling we have the croissant on a baking plate with baking paper.

Bicolour croissant step 34

step 34

The tip should point down so that the roll does not rupture during the leavening and cooking phase

Bicolour croissant step 35

step 35

Let's get up in a warm place and covered with film.

Bicolour croissant step 36

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).

Bicolour croissant step 37

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.

Bicolour croissant step 38

step 38

Take one or two yolks and combine the same quantity of milk or cream.

Bicolour croissant step 39

step 39

I swallow to soak the yolks with the milk and shake the mixture on the upper surface of each croissant.

Bicolour croissant step 40

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.

Loading pic