Two-tone croissants: how to make them perfect for a super delicious breakfast!
INGREDIENTS
120 ml (½ cup) warm water;
12 g (1 and a half tablespoons) of fresh yeast;
400 g (3 ¼ cups) all-purpose flour;
100 g (½ cup) sugar;
30 g (2 tablespoons) butter, melted;
60 ml (¼ cup) warm milk;
1 egg;
7 g (1 tablespoon) cocoa powder;
15 ml (1 tablespoon) of milk;
Hazelnut cream.
METHOD
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