Hello ! This week I’m sharing my two-tone croissant recipe with you!
This is the recipe that I was asked for the most, I hope it will satisfy you and that you will do well! Do not hesitate to send me pictures of your creations, I will discover them with great joy! 🙂
For about 16 pieces of pastry
Distemper :
500g flour
225g milk
10g salt
70g sugar
20g yeast
50g butter, diced
250g PDO Poitou Charente tourrage butter
Knead all ingredients except the peat butter with the hook for 7 minutes on first speed, and 5 minutes on second speed until the dough comes apart.
You must obtain a smooth and homogeneous paste.
Coloured tempera :
200g distemper
15g cocoa powder
10g milk
8g butter
At the end of the kneading of the croissant, take 200g of dough and mix with the cocoa, milk and soft butter until you obtain a homogeneous dough.
Roll out the dough slightly and chill for about 45 minutes.
Work the butter into a rectangle the size of half your dough so that you don’t make a thicker dough when folding.
Complete 3 laps (1 single lap = 1 lap / 1 double lap = 1.5 laps)
Put the dough in the fridge for half an hour between each round to prevent the butter from being incorporated into the dough.
Once the turning is done, spread the coloured tempera to the size of the dough, stick with a little water.
Roll out your dough to 4mm thick, 30cm wide and 64cm long.
Cut out triangles with a base of 8cm and a length of 30cm, roll out the crescents, loosening the tip to allow the crescent to develop more easily without the risk of cracking.
Put the croissants on the baking sheet immediately after rolling.
Put the pastries in the oven for about 2 hours at 25°C.
Bake at about 170°C for about 15/20 minutes.
Enjoy your meal!
The recipe sheet in PDF :
Croissants and bicoloured buns
To go further :
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If you have any questions, don’t hesitate, I’m at your disposal!
To make a croissant recipe in your kitchen, I advise you to buy AOP Poitou Charente butter for the tourrage of the tempera, it is the butter most used (in the form of a plate with the name tourrage butter) by bakers and pastry cooks because it is naturally more suitable for puff pastry and croissant dough because it softens less quickly than other butter (such as Breton or Normandy butter) which will be more suitable for incorporation in the tempera.
The main difference between these two recipes is mainly visual, until the final roll, the process is the same, it is only after having given the turns, at the time of spreading the dough before shaping the croissants that we come to stick a colored dough in order to give this second color to the croissants and thus to make them bicolored.
However, you can flavour the croissants before or after baking to make them more “special” by adding a chocolate, raspberry or whatever you like!
Tip for chocolate croissants: Add a little butter and liquid because the cocoa powder dries out the dough.
Depending on the recipe, you will find different flours used, some use a T55, others T65 or even several different flours including oatmeal flour (which can be found in shops under the name oatmeal flour or brioche flour).
Personally, in my recipe I use a T65 flour most of the time and the result is very good!
Each recipe indicates a different number of speeds and minutes of kneading and each mixer is different and the kitchen mixers (nothing pejorative, I’m talking about the small 5L mixers) often have a dozen working speeds while the big pastry mixers or the bakery mixers have only 2 (for the mixers) or 3 (for the pastry mixers), It is therefore often said that the speed 1 of the mixers and kneaders corresponds approximately to the speed 2 or 3 of the small mixers while the speed 2 of the large mixers corresponds to the speed 4 or 5 of the small kitchen mixers.
After letting your pastries grow at room temperature on your work surface, brown them and then put them in a hot oven at about 170°C. Be careful not to open the oven during baking and especially not during the first 10 minutes (before the croissants have started to colour), otherwise they will fall apart. Bake for about 15/20 minutes, depending on the size and shape of your croissants, the baking time may vary.
In the case of bicoloured croissants coloured with a colouring agent (and not cocoa powder) it is preferable to bake for a longer time at a lower temperature of 20/25 minutes at 155/160°C in order not to hide too much the intended colour. It is also preferable not to brown the bicoloured pastry before baking but to add a little syrup at the end of the baking process.
I greatly recommend Johan Martin, Jean Marie Lanio and their respective books, they are for me among the best in the world in pastry, you can find them on Instagram where they post many photos and videos .
