Bicolor croissants are a delightful twist on the traditional French pastry, combining both visual appeal and a unique blend of flavors. These croissants are made with two different colored layers of dough, often featuring contrasting colors like classic golden brown paired with rich chocolate brown, vibrant pink, or deep purple. The layering process is similar to that of standard croissants, involving the folding and laminating of dough with butter, but the addition of colored dough makes for a visually striking appearance.

The result is a buttery, flaky, and slightly crispy exterior with a soft, airy interior. The bicolor effect not only enhances the aesthetic appeal but also allows for more creative flavor combinations, such as chocolate, fruit, or even matcha-infused dough paired with the traditional buttery taste of croissants.

Bicolor croissants have gained popularity among pastry chefs and bakeries for their eye-catching look, making them a favorite treat for those who appreciate both taste and design in their food. They are perfect for breakfast, brunch, or as a sweet indulgence throughout the day!

- 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 well in the bowl of flour and crumble fresh yeast into it. Pour in milk, butter, egg, sugar, and warm water. Mix to dissolve the yeast.

3. Combine liquids with four and work the mixture with your hands until the dough comes together. Knead until smooth and elastic, then divide in half.

4. Mix half of the dough with cocoa and 15 ml of milk.

5. Form both doughs in a ball cover and set aside for 1 hour.

6. Roll out both chocolate and white dough into a rectangle. Layer one sheet of dough on top of another and press down slightly. Cut the dough each roll on a parchment-covered baking sheet and brush with milk.

7. Bake for 20-25 minutes, let cool down, and then stuff with hazelnut paste.

8.Enjoy !

Tips for Making Bicolor Croissants

Creating bicolor croissants requires both skill and patience, but the results are worth the effort. Here are some tips to help you achieve perfect, eye-catching bicolor croissants:

Choose Complementary Colors

Select two colors that contrast well. For example, dark chocolate brown paired with a natural dough color, or bright colors like red or purple. Natural food coloring or ingredients like beetroot, spinach, or activated charcoal can be used to achieve vibrant, edible hues.

Work with Chilled Ingredients

The key to making flaky croissants is using cold butter and dough. Keep the butter and dough cold throughout the laminating process to prevent the butter from melting into the dough, which can result in a greasy texture.

Roll Dough Evenly

Both the regular and colored dough should be rolled to an even thickness. This ensures a smooth layering process and a consistent texture throughout the croissant.

Laminate Carefully

When layering the two doughs, take care to roll them evenly together. Avoid overworking the dough, as this can cause the colors to mix or the layers to become too thin, impacting the final appearance.

Experiment with Flavors

Incorporating flavors into your dough can enhance the overall experience. Consider using cocoa powder for a chocolate-flavored colored dough, or fruit purees for a naturally sweet tint. Matcha, coffee, or even spices can add a twist to the traditional croissant flavor.

Control the Temperature During Proofing

Croissants should proof at a controlled temperature (around 24°C/75°F). If it's too warm, the butter can leak out, and if too cold, they won’t rise properly. Aim for a warm environment to get a perfectly risen and airy croissant.

Egg Wash for Shine

Apply a light egg wash to the croissants before baking to give them a shiny, golden finish. Be careful not to apply too much, as it can affect the flakiness of the croissant layers.

Bake at the Right Temperature

Croissants should be baked at a high temperature (around 200°C/400°F) for a short period to achieve that perfect crispiness on the outside while keeping the inside soft and buttery.

Use a Sharp Knife for Cutting

When cutting the dough to shape the croissants, use a sharp knife or pizza cutter. A clean cut ensures that the layers stay intact and don't get compressed.

Get Creative with Fillings

Bicolor croissants can be made even more exciting with fillings. Consider chocolate, almond paste, or fruit jams. Add the filling just before rolling the dough into croissant shapes for a surprise inside.

Following these tips will help you make stunning and delicious bicolor croissants that not only look professional but taste incredible!