Bicolor Croissants
INGREDIENTS: 120ml (½ cup) lukewarm water; 12g (1 ½ tbsp) fresh yeast; 400g (3 ¼ cups) all-purpose flour; 100g (½ cup) sugar; 30g (2 tbsp) butter, melted; 60ml (¼ cup) lukewarm milk; 1 egg; 7g (1 tbsp) cocoa powder; 15ml (1 tbsp) milk; Hazelnut cream. METHOD: 1. Preheat the oven to 180°C/350°F. 2. Make a … Read more