Two-colour croissant

• Knead all the ingredients for 10'. Until it has an elastic consistency.
• Separate a third of the mass and add the cocoa.
• Do not shape.
• In the laminator, between baking paper, spread the margarine with a little flour.
• Roll out the dough and add a little fat inside. Roll out.
• Make a single turn and without letting it rest, a double turn.
• With the help of a brush, add a little water to the surface of the dough and stick the cocoa to it.
• Laminate 0.5 cm thick.
• Cut the pieces with a croissant roll and form the croissant shapes.
• Ferment the pieces between 1 h 45 minutes and 2 h at 28 ºC with 80 % humidity.
• Preheat the oven to 210 ºC.
• Brush with egg.
• Cook at 210 ºC for approximately 18 to 20 minutes.

Observations:

• Approximate unit weight 80-90 g.
• Per kg of dough, 300 g of margarine puff pastry and approximately 75 g of cocoa.
• In a modular oven, program 3 (ceiling) -4 (mouth) -3 (floor), open shot.