How to make Bicolor
|croissants

Ingredients:

120ml (½ cup) lukewarm water;
12g (1 2 tbsp) fresh yeast;
400g (3 ½ cups) all-purpose flour;
100g (2 Cup) sugar;
30g (2 tbsp) butter, melted,
60ml (4 cup) lukewarm milk;
1 eggi
7g (1 tbsp) cocoa powder;
15ml (1 tbsp) milk,
Hazelnut creamn.

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PREPARATION:

1. Preheat the oven to 180°C/350° F.
2. Makea well in the bowl of flour and crumble
   fresh yeast into it. Pour in milk, butter, egg, suga,
   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
   into triangles and roll it into croissants. Place
   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 your Bicolor croissants.

Enjoy !