Bicolored steamed croissants: fluffy and light like never before!

Name: Bicolored steamed croissants: fluffy and light like never before!
Uploaded: 2020-04-30T13:21:23Z
Duration: PT245.316S
Channel: Food Inspiration

published on 30 April, 2020 at 15:21

INGREDIENTS

500 g (1 pound) flour;

1 ½ tsp yeast;

100 g (3.5 oz) sugar;

50 g (1.7 oz) butter;

¼ tsp vanilla;

a pinch of salt;

300 ml (10 oz) milk;

30 g (1 oz) cocoa powder;

Melted butter;

Powdered sugar, hazelnut paste.

METHOD

Whisk flour with yeast, sugar, salt and vanilla. Pour warm milk in and knead the dough until smooth.
Cut the dough in half. Flatten one half with your hands and rub cocoa with a little bit of milk in it. Knead the dough until cocoa spreads evenly.
Cover the dough with plastic and set aside for 1 hour.
Roll each piece of the dough into a squire, brush with melted butter and stack on top of each other.
Cut the dough in half lengthwise, then cut into triangles.
Brush triangles with extra melted butter and roll into croissants. Cover with plastic and set aside for 30 minutes.
Steam croissants for 20 minutes, then brush with leftover butter and bake for 20-25 minutes at 180C/350F.
Serve sprinkled with powdered sugar and filled with hazelnut cream.

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