Croissant Bicolore: A Decadent Pastry Delight
When it comes to pastries that epitomize elegance and indulgence, the croissant bicolore stands out as a favorite among the most refined baked goods. Combining the flaky goodness of a traditional croissant with the rich flavors of vanilla and cocoa, this two-tone delight is a perfect treat for any special occasion or a moment of pure indulgence. This recipe is crafted for those who appreciate the artistry behind creating light, buttery, and beautifully layered croissants.
Whether you’re making them for a brunch gathering, a festive celebration, or simply to treat yourself, the croissant bicolore offers a tantalizing blend of textures and flavors. The process may take some time, but every step is a journey toward creating the ultimate pastry experience. Let’s dive into how you can create this masterpiece from scratch.
Croissant Bicolore Recipe
Yield: 18 croissants | Preparation Time: 2 hours 30 minutes | Resting Time: 15 hours | Baking Time: 25 minutes
Ingredients:
The key to these perfect croissants is using the finest ingredients for both the dough and the luscious butter filling. The recipe calls for two distinct doughs—one vanilla-infused and the other chocolatey—with a butter block that forms the heart of the pastry layers. Let’s break it down:
Vanilla Dough:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 400g |
| Manitoba flour | 100g |
| Whole milk | 250g |
| Sugar | 60g |
| Butter (softened) | 50g |
| Water | 40g |
| Fresh yeast | 2g |
| Fine salt | 7g |
| Butter (for lamination) | 250g |
| Vanilla bean | 1 |
Chocolate Dough:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00) | 400g |
| Manitoba flour | 50g |
| Unsweetened cocoa powder | 50g |
| Whole milk | 250g |
| Fresh yeast | 10g |
| Sugar | 60g |
| Butter (softened) | 50g |
| Water | 40g |
| Fine salt | 7g |
Sugar Syrup (For Glazing):
| Ingredient | Quantity |
|---|---|
| Water | 100g |
| Sugar | 100g |
Instructions:
Step 1: Prepare the Butter for Laminating
The first essential step in crafting your croissants is preparing the butter block that will form the flaky layers. Begin by softening 250g of butter. In a mixing bowl, add the seeds from one vanilla bean to infuse the butter with a delightful, aromatic flavor.
- Transfer the soft butter onto a sheet of parchment paper.
- Place another sheet of parchment paper on top and roll the butter using a rolling pin until it forms a flat, even rectangle about 22×18 cm in size and about ½ cm thick.
- Place the butter rectangle in the fridge to chill while you prepare the dough.
Step 2: Make the Vanilla Dough
Now it’s time to create the base dough that will carry the rich vanilla flavor through the layers.
- Dissolve the fresh yeast in 250g of room-temperature milk.
- In the bowl of a stand mixer, combine the 400g of all-purpose flour (00) and 100g of Manitoba flour. Add the yeast mixture to the flour and begin mixing with a dough hook attachment.
- Gradually add the 40g of water and continue mixing until the dough begins to come together.
- Once the dough is well-incorporated, start adding the 50g of softened butter in small pieces, ensuring that each piece is fully absorbed before adding the next.
- Add 7g of fine salt and mix for an additional 5 minutes until the dough is smooth and elastic.
- Turn the dough out onto a clean surface, gently shape it into a ball (this is called “rounding” or “pirling”), and place it in a large bowl. Cover with plastic wrap and let it rest for one hour at room temperature.
- After the first rise, transfer the dough to the fridge for a 12-hour cold rest. This helps to develop the flavor and texture of the dough.
Step 3: Make the Chocolate Dough
While the vanilla dough rests, you can prepare the chocolate dough, which will add a contrasting flavor and color to your croissants.
- In a stand mixer, combine the 400g of all-purpose flour (00) with 50g of Manitoba flour and 50g of cocoa powder.
- In a separate bowl, dissolve the fresh yeast in the 250g of milk and pour it into the mixer with the flour.
- Add 40g of water and mix until the dough starts to come together.
- Gradually add 50g of softened butter in small chunks, making sure each piece is incorporated before adding more.
- Once the butter is fully integrated, add the 7g of fine salt and mix until the dough becomes smooth and elastic.
- Shape the dough into a ball, place it in a bowl, cover with plastic wrap, and allow it to rise at room temperature for approximately 3 hours.
Step 4: Laminate the Dough
This is the crucial step where the magic happens: the creation of the flaky, buttery layers. Start with the rested vanilla dough.
- Remove the dough from the fridge and allow it to come to room temperature.
- Roll the dough out into a large rectangle, approximately 25×40 cm in size. Fold the edges towards the center, leaving a small gap, and then make the first fold: fold one side of the dough towards the center, followed by the other side, creating a “book” fold.
- Next, roll the dough out again to about ½ cm thick, and make the second fold: fold one end of the dough to the center, then fold the other side over, creating three layers.
- Roll the dough out once more, and repeat this step to ensure the dough has a nice, layered structure.
At this point, you will repeat the same process with the chocolate dough. Roll it into a large rectangle and make the same folds as with the vanilla dough.
Step 5: Combine the Vanilla and Chocolate Doughs
- Once both doughs are laminated, roll the vanilla dough out into a rectangle measuring 50×35 cm, and do the same with the chocolate dough.
- Brush the vanilla dough with a light coat of water to help the layers stick together.
- Place the chocolate dough on top of the vanilla dough, aligning the edges, and press them together gently with a rolling pin.
- Cut the dough into 18 equal-sized triangles, each with a base of about 10 cm.
Step 6: Shape the Croissants
- Starting from the base of each triangle, gently pull the pointed tip to elongate it slightly, then begin rolling the triangle from the base up to the tip, forming the classic croissant shape.
- Place each croissant on a baking sheet lined with parchment paper, making sure to leave some space between them for expansion.
Step 7: Final Rise and Baking
- Allow the croissants to rise for one hour in a warm, draft-free area, such as a turned-off oven with the light on. The croissants should puff up slightly during this time.
- Preheat your oven to 175°C (345°F), using the convection setting if available.
- Bake the croissants in the middle of the oven for 25 minutes or until they are golden brown and crispy.
Step 8: Glaze the Croissants
While the croissants are baking, prepare the sugar syrup by combining 100g of water with 100g of sugar in a small saucepan. Heat until the sugar dissolves, then transfer the syrup to a small bowl.
- Once the croissants are done, remove them from the oven and brush them with the warm sugar syrup for a glossy finish.
Enjoy Your Croissant Bicolore!
Now that your croissants are perfectly baked and glazed, they are ready to be enjoyed. The combination of the soft, buttery vanilla dough and the rich, chocolatey cocoa dough creates a luxurious, flaky pastry that’s perfect for breakfast, dessert, or any time you want to indulge. These croissants will melt in your mouth with every bite, offering a satisfying mix of textures and flavors.
Whether you’re enjoying them fresh out of the oven with a cup of coffee or saving them for a special occasion, these croissant bicolore are sure to impress everyone around the table.
