the recipe

Ingredients (Croissant Dough)

• 2000 g Flour Pastry Line “Croissant”
• 300 g Granulated sugar
• 1000 g Whole milk
• 100 g Butter
• 60 g Brewer’s yeast
• 35 g Salt
• 1 Vanilla bean
• 1000 g Sheeted butter for laminating

Directions (Cocoa Dough)

1. Knead the flour with the water, then add the butter mixed with the cocoa powder, and finally incorporate the oil gradually in several additions.
2. Wrap the dough in plastic wrap and refrigerate at 4°C for 24 hours.
3. The following day, give the dough two single letter folds using a dough sheeter (without enclosing butter), and roll it out into a rectangle matching the size of the croissant dough block.

Directions (Croissant Dough)

1. Knead the flour, milk, sugar, and yeast until a strong gluten network is developed.
2. Add the vanilla seeds and salt to the butter, and incorporate everything into the dough in several additions.
3. Once the dough is smooth, homogeneous, and well-structured, remove it from the mixer and shape it into a ball on the work surface. Let it rest, covered, at room temperature for about 1 hour.
4. Then flatten the dough, wrap it in plastic film, place it on a tray, and refrigerate for 12 hours.
5. The next day, proceed with locking in the butter, which should be sheeted to a thickness of 7 mm.
6. Lock in the butter and perform one four-fold and one three-fold.
7. Place in the fridge to rest for 1 hour.
8. Using a brush and a small amount of water, stick the cocoa dough layer onto the croissant dough, then chill again.
9. Roll out the dough to 4 mm thickness and shape as desired.
10. Blast chill or proof for about 2 hours at 27–28°C with humidity.
11. Proceed with baking.
12. Once baked, brush with syrup to glaze.