Two-tone croissant
Materials used
– Brush
– Tefal baking tray
– Micro-perforated baking mat
– Cutter
Ingredients
Tempera
✔260 g flour
✔5 g salt
✔25 g caster sugar
✔10 g fresh baker’s yeast
✔60 g (6 cl) cold milk
✔60 g (6 cl) cold mineral water
✔30 g cold PDO Poitou Charentes butter
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✔125 g Lescure or PDO tourage butter
Cocoa tempera
✔90 g pre-poured pastry
✔7.5 g unsweetened cocoa powder
✔9 g mineral water
The syrup
✔30g water
✔30g sugar
The recipe
For 5 two-tone croissants
Combine the flour, salt, sugar, baking powder, butter, water and milk in the bowl of a food processor. Blend for around ten minutes. Work the dough a little by hand. Take 90g to make the cocoa tempera.
Place in a bowl, filter and leave to grow for 45 minutes at room temperature.
Cocoa tempera
✔90 g pre-poured pastry
✔7.5 g unsweetened cocoa powder
✔9 g mineral water
Mix the cocoa powder with the water in the bowl of a food processor to make a paste. Add the 90g of dough taken previously. Knead for 4-5 minutes. Shape into a square, wrap and chill overnight.
After 45 minutes, degas the dough and flatten it with your hands to form a rectangle. Place in a cool place to firm up.
Soften the 125g of butter and form a rectangle (1/2 the size of the pastry). If you don’t have kneading butter, you can use AOP Poitou Charentes butter.
On a lightly floured work surface, roll out the pastry into a rectangle and place the butter in the middle. The butter should be at a temperature of between 12 and 15°C and the tempera at between 6 and 8°C. Cover both ends of the pastry with the butter, without overlapping.
Roll out the pastry into a long rectangle and make a single turn. Fold the right-hand side towards the centre and then the left-hand side. Place in a cool place, covered with cling film.
Shaping the croissants
The next day, roll out the black pastry to the same size as the white pastry. Brush the white pastry with water and place the black pastry on top. Cover with cling film and chill again for at least 45 minutes.
Roll out the pastry into a rectangle measuring approximately 25 cm by 30 cm. Trim the edges with a cutter to make a nice rectangle. Using the same cutter, cut the rectangle into triangles about 8cm wide. Stretch the pastry triangles slightly and roll them up. Place the shaped croissants on a baking tray lined with baking paper.
Leave at room temperature for 2 hours.
Bake at 170°C for 15 to 20 minutes.
The syrup
✔30g water
✔30g sugar
Bring the sugar and water to the boil in a saucepan. Apply hot to the pains au chocolat or chocolatines as soon as they come out of the oven using a brush.
