Bicolor Croissant – Bruno Albouze

The art of making Bicolor Croissants is a delightful and elegant process that will elevate your baking skills to the next level. These croissants are not only visually stunning with their brown stripes, but they also offer a unique and sophisticated twist on a classic pastry. To achieve the perfect Bicolor Croissant, attention to detail is key. The secret lies in creating thin, delicate colored layers that harmonize beautifully with the buttery flakiness of the croissant. The finesse of the colored part is crucial, as it can make or break the texture of the final product. With the right technique and a little patience, you can master the art of crafting these fancy croissants that will impress even the most discerning pastry aficionados. Join me on a culinary journey as I walk you through the intricate steps of making your very own Bicolor Croissants.
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wow look at this my God the art of making bolor cant is a delightful and elegant process that will elevate your baking skills to the next level this cant are not only visually stunning with their Brown Stripes but they also offer a unique and sophisticated Twist on a classic pastry H to achieve the perfect bicolor croissant tension to detail is key the secret lies on creating thin delicate colored layers that harmonize beautifully with The Buttery flakiness of the croissant the thinness of the colored part is crucial as it can make or break the texture of the final product with the right technique and little patience you can Master the art of crafting these fancy cant that will impress even the most Discerning pastry aicos join me on a Colin night Journey as I walk you through the intricate steps of making your very own bolor Quon prepare to be amazed as you witness the magic of baking and fold before your eyes hey Bruno ALU is here welcome to my blog Bruno alo.com all right guys enough of talking let’s get started all right so for the the quandoo you will need a one to one ratio of cold water and milk fresh yeast sugar and honey stir that up and add two types of flowers bread and allpurpose add the salt and the room temperature butter mix for 5 minutes on low speed until it comes together like so then increase a mixer speed to medium high and need for 6 minutes or until the dough pulls away from the sides of the ball transfer dough on the counter top without the use of any extra flour and by the way avoid at all cost to add extra flour or liquid during the mixing process if you’ve got to that point the recipe must be wrong now let’s do the window pen test looks awesome that means the gluten is welld developed and your dough is ready to rise shape the dough into a tight round and transfer to a lightly oiled ball this helps prevent the dough from sticking and allows for easier removal later on and place the dough in a refrigerator overnight so now the $1 million question what matters the most in Quon making the answer is high fat butter higher butter fat means less water therefore tastier and ideal for the lamination let’s make the butter block then so you simply want to turn the room temperature butter into a 6X 6 in 15x 15 cm square this can be made in advance so we’re going to need two of these all right let’s grab our quandoo from the refrigerator it’s been approximately 12 hours look at this pretty thing amazing right oops no need for flower dusting here my bad I love the smell of the fermented dough it looks and feels like a temper Pedic pillow isn’t it not going to take a nap now baby all right so you want to take 300 G out and that’s going to be for the colored dough set aside for now and what’s left is going to be cut in half to make two batches of cant if you are a professional Baker though and have one of these pastry sheeter also called do sheeter in your lab no need to split the croissant do in half deflate dough and shape into two tight ovals let rest 10 minutes and turn them into narrow rectangles like so and place on a frozen tray and freeze for 20 minutes then flip and freeze again all right so next we are going to turn the 300 G of Saved quasand do into a colored dough by adding water butter and cocoa powder mix well with a paddle attachment and divide into two equal portions shape into rounds and place in a freezer for 10 minutes or until it gets firm enough to roll out into two square sheets and keep frozen until ready to use long story short I have tried a few bicolor croissant recipes before making this video and came to the conclusion that making the colored dough out of the already mixed and fermented cant dough produces best results next the laminating process one of the key techniques in making croissant is the process of lamination known as Tage in French this technique involves layering butter between the dough to create those signature Airy layers so during the summer season butter block won’t take that long before it becomes Supple and ready to be used just about 5 minutes get the quandoo out of the freezer and roll out into two 6X 16 in 15x 40 cm rectangles about twice the length of the butter block placed butter on top of the dough and fold over the butter and casing it in dough rotate to a quar turn and gently press down with a rolling pin to follow and with a cutter make a deep straight cut on each border this trick helps the butter to get evenly distributed throughout the dough right from the beginning flatten a little bit and let rest 10 minutes in a refrigerator before giving the first turn if you you do have a do shoter though skip it so here we go we’re going to give a double turn fold to D first roll out D into a long strip keep all edges as straight as possible starting rolling in out from the center of the dough towards the edges and not from one side of the dough all the way to the other side this technique helps to keep the dough at an even thickness fold in approximately one six of the dough from the left Edge inward then bring the other edge of the dough to meet the folded Edge then the right third is folded in and fold the entire folded dough in half like you would a book then roll out the dough into a long and thick rectangle cover the dough with plastic wrap or parchment and let rest in a refrigerator for 30 minutes all right to follow we are going to give give the single turn to sample roll out D into a 6X 27 in 15 by 70 CM rectangle like so and in order to create straight clean edges the edges may be trimmed preor folding then the dough is folded in thirds like a business letter all right so one double turn plus one single turn now you want to flatten the laminated quandoo into an 8 and 1/2 in 22 cm squared slab bon in French and place in the refrigerator an hour to rest all right so now the fun you want to gently moisturize the surface of the croissant dough and cover it with the Frozen colored dough sheets like so flatten to seal and refrigerate all right guys and as promised I’m going to use my P pasta maker you know I’ve been thinking about using my pasta machine to make croissant for a long time and I finally came out with a great alternative to the do which obviously can’t be subbed for a pasta machine but it turns out to be very helpful and again if you have a do shoter you don’t have to cut the dough in half flatten out and place in a freezer for 15 minutes or so so and then keep the dough refrigerated roll out dough so then it fits in the widest setting of the rollers gently feed the dough through the pasta machine taking care to support the dough as it passes through becomes thinner gradually decrease the thickness setting on the pasta machine and continue to pass the door through until it reaches 5 mm thickness and you should end up with a 8×9 18 in 20x 48 CM rectangle just good to make 10 to 12 chocolate croissant or eight croissants so this recipe yields 32 to 48 items total awesome all right so that’s the first round and we’ve done so far 12 uh chocolate croissant chocolatina so these are pretty small I would guess around 50 g each so if you go a little over 65 G you’ll make 10 instead so once done egg wash freeze for 10 minutes and score and place in a freezer next batch cant roll out dough into the same thickness 5 mm cut in half then into lengthwise and make two triangles out of each rectangle make sense now you’ve got eight 65 to 70 G Gro now shaping with the base of the triangle held in one hand elongate the dough by very gently stretching from the base and continuing all the way to the tip of the triangle starting at the base of the triangle roll toward the tip and press down the tip to seal the roll croissant feels like a baby skin repeat until all triangles are rolled egg wash and freeze R in Cant overnight strengthen the gluten improving final results let’s prove for 2 to 3 hours at 25° C 77 fah and bake in a fan oven at 180° C all right let’s bake this bad boys and see what happens I know it’s going to be fantastic discover the Ultimate Guide to making perfect bolor croissant on my blog at bory fundamentals premium this exclusive recipe is meticulously detailed and accurate providing you all the steps and tips needed to achieve stunning and delicious croissants look at this and you know what the only way to taste it is to make it if you liked the video please give me a thumbs up and click down below to the Subscribe button have a beautiful sunny day see you very soon