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Bicolor croissants

It’s the last Sunday of the month and some people might know what this means here on the blog… it’s time for a new “Bake Together – The Baking Surprise” with Andrea from Zimtkeks & Apfeltarte. Yay! 😉 This month we picked a topic that is probably perfect for any kind of lockdown ;P Something you can make at home while working from home (because most of the time you spend is waiting time): delicious croissants! This kind of pastry is always a small challenge for me, but I think these Chocolate Croissants turned out quite nice. Don’t you think so? 😉

Chocolate Croissants | Bake to the roots
Chocolate Croissants | Bake to the roots

In a world, before COVID, croissants were actually too much effort for me to bake them at home on a regular basis. Well, they still are too much effort, but I can make an exemption from time to time. Although… that’s actually wrong. I don’t really mind the effort to make the dough. I rather have a problem with the results. That does not mean that I fail when making croissants or that they do not turn out delicious 😉 No. It’s the fact that you take several hours of your time to make these little pastries (with a lot of waiting, I know), you bake 10-12 croissants and you can only eat one or two yourself before they get stale the next day and are not as nice anymore. You know what I mean? Croissants are perfect on the day they come out of the oven, but unlike cookies or a cheesecake, they do not stay fresh/nice for days. I can eat a cheesecake for 3-4 days and it tastes probably as good on the third day as it tastes on the first day. Croissants and anything with a danish dough or puff pastry dough should be eaten fresh…



For the dough:
5 oz. (140g) lukewarm milk
0.4 oz. (12g) active dried yeast
17.3 oz. (490g) all-purpose flour
1.8 oz. (50g) sugar
0.35 oz. (10g) salt
4.2 oz. (120g) water, at room temperature
4.2 oz. (120g) butter, at room temperature

For the chocolate layer:
6.4 oz. (180g) of the dough
2 tbsp. cocoa
2-3 tbsp. water

For the butter layer:
6.4 oz. (180g) butter, at room temperature

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By uvu44

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