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200 g tempera
15 g cocoa powder
10 g milk
8 g butter
At the end of making the croissant, tear off 200 g of dough and mix it with cocoa, milk and soft butter until you obtain a uniform dough.
Lightly spread the dough pieces and refrigerate for about 45 minutes.
Knead the butter and form a rectangle half the size of the dough, making sure that no excess dough forms when folding.
Take 3 turns (1 single turn = 1 turn / 1 double turn = 1.5 turns)
Refrigerate the dough for half an hour between each turn to prevent the butter from seeping into the dough.
After turning it over, spread the colored tempera to the size of the cake, then pour a little water over the paste.
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Roll out the dough to a thickness of 4 mm, width 30 cm and length 64 cm.
Cut out triangles with a base of 8 cm and length 30 cm, roll up the croissants leaving a loose end so that the croissant can unfold more easily without the risk of cracking.
Immediately after rolling, place the croissants on a baking tray.
Rise the dough for about 2 hours at 25°C.
Cook at about 170°C for about 15/20 minutes.
Tasting good!
