Croissants, pain au chocolat and duo colored croissants are made with the same dough. The idea is that you fold in the butter, roll out the dough and fold again. This process causes the layered dough with then creates amazing airy and fluffy croissants.
I'm not going to lie, it is a long process. If you start Friday evening you can have a late breakfast or brunch with croissants.
Because the folding can be a bit tricky I made this video to help you with the process.
Besides the regular croissants I'll also show you how to make these duo colored croissants. It's hardly any extra effort but look at how amazing this looks!
Croissants and duo colored croissants
- measuring tape
- Sharp knife
- 250 grams flour
- 130 grams lukewarm water
- 7 grams dry yeast
- 30 grams sugar
- 25 grams melted butter
- 5 grams salt
- 200 grams boter (voor toeren)
- Mix the water with the yeast and let it sit for 5 minutes until foamy.
- Mix the flour with the sugar, salt, melted butter and then add the yeast water. Knead until you have a smooth dough.
- Cover the bowl with you dough with plastic wrap and let this sit overnight in the fridge.
- Cut your butter into 6 thick slices and put them in a square on a piece of parchment paper. Fold tightly and roll with your rolling pin so that you have one big slab of butter. Put back in the fridge.
- Roll the dough out into a big square. Place the butter in the center and fold the dough over. Make sure the dough is entirely encapsulated with butter. Roll into a long rectangle.
- Fold the bottom part 2/3 up, fold the upper part 1/3 down. Make sure the ends touch. Then fold double. Cover with parchment paper and let it cool off for at least 30 minutes in the fridge.
- With the seems at the top and bottom, roll our your dough again. Fold it envelope style so with the bottom part to the center and the upper to the bottom. Wrap in parchment paper and let cool of for 30 minutes again.
- Roll the dough out to a slag of 45 cm long by 15 cm wide. Slice triangles of 10 cm long and 15 cm wide.
- Roll up your croissants starting with the wide side going to the tip.
- Coat your croissants with an eggwash and let is rise for about an hour. You can put them in the oven with just the light on.
- Take the croissants out of the oven, preheat to 180 degrees Celsius, coat the croissants with the egg wash again and bake them for about 20 minutes.
- - Make this dough while making the other white croissant dough
- - After your croissant dough is ready and rolled out for the last time you can roll out this dough and place it on top.
- Roll out together gently and proceed with step 8., cutting the croissants.
- Make sure to place the cacao side down while rolling up the croissants.