Bi-color croissant dough :

1kg flour

150g sugar

20g salt

10g of croissant

30g instant yeast

100g milk

100g eggs

320g cold water

100g the delicious

30g cocoa+ 45g milk (coloring of 1/5 of the dough)

Preparation :

Kneading: 6 min 1st gear, 4 min 2nd gear

Pointing: 35 min at room temperature

Rolling: 2 double turns

Fodder :

Gold Excell Stick

Forage caco hazelnuts

Whole hazelnuts

Cooking :

20 min at 160°C

At the exit of the oven brush with syrup 16 ° B