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Croissant dough bicolor
Hello Chef, for bicolor chocolate pain do I have to knead the full recipe of croissant? I see that you had divided 300g in the initial video for bicolor too from the same amount of croissant?
Thanks in advance ☺️
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5 Replies
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The procedure is the next:
In a stand mixer with the hook or paddle attachment, place the 300 g of croissant dough (recipe on page 5) and mix with the red food coloring for 3 – 4 minutes at medium-high speed or until smooth. integrated.
Stretch the dough into a square. Wrap with plastic film.Store it in the refrigerator overnight or freezer for 1 week.
Remove the laminated croissant dough from the refrigerator. Roll out the red detrempe to the same size as the croissant dough.
Place the red detrempe on the croissant dough.
We hope this information is helpful.
Greetings.
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Hi Sussan,
My question was the recipe provided for basic croissants is it good enough for pain too or do I have to make another batch for pain? This was not clear on the video.
Regards,
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From the same basic croissant recipe, reserve 300 grams for coloring, you do not need to prepare another dough recipe.
Greetings.
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His original question was actually about the chocolate colour for the bicolour Croissant. 😁
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Where are you from? I’m Sol from Buenos Aires.
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