The DOUBLE-FLAVOR CROISSANTS are a decadent variation of the traditional pastries with which we Italians like to start the day, together with coffee or a cappuccino. This version, however, is even richer and more interesting and, thanks to the chocolate, gives that burst of flavor and energy we need to start enthusiastically even on tiring workdays.
I discovered, partly by chance and partly as a challenge, that making these croissants doesn’t require too much effort and you only need a little patience to respect the proofing times. Also, the double dough—plain and cocoa—doesn’t create difficulties; it just requires a bit of attention when shaping the tasty croissants.
I filled them with a delicious hazelnut-and-chocolate cream and, believe me, they are truly fantastic, but nothing prevents you from experimenting or eating them plain—slightly lighter but still soft and fragrant thanks to the richness of the dough.
Try them yourself and let me know.
FOR YOUR BREAKFASTS ALSO TRY:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 6 Hours
- Preparation time: 25 Minutes
- Portions: 8 croissants
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 3/4 cups type 0 flour
- 1 1/4 cups type 00 flour
- 3 eggs (medium, room temperature)
- 2 1/2 tsp fresh compressed yeast (about 2 1/2 tsp if using active dry yeast)
- 1/3 cup milk (warm)
- 6 tbsp sugar
- 1 tsp salt
- 6 tbsp butter
- 1 tsp vanilla extract
- 2 1/2 tbsp unsweetened cocoa powder
- 2 2/3 tbsp water
- 3 1/4 tbsp sugar (for the syrup)
- to taste Nutella®
Tools
- 1 Stand mixer
- 1 Baking sheet
- 1 Rolling pin
- Piping bag
Steps
To prepare the DOUBLE-FLAVOR CROISSANTS, first dissolve the yeast in the slightly warmed milk. In the bowl of a stand mixer or a large bowl, place the flours, the sugar, the butter, the vanilla extract, the salt, the eggs and the yeast.
Using the spiral hook, work all the ingredients for about 10 minutes, until you obtain a smooth, homogeneous dough.
Divide the dough into two equal parts and add the unsweetened cocoa powder to one of them, incorporating it well.
Place the two doughs in two lightly floured bowls, cover them with plastic wrap and let them proof for 2 hours or until doubled in a turned-off oven with the light on.
Once the first rise is complete, roll out the two dough portions until you obtain rectangles. Brush the first rectangle with water and place the second one on top.
Roll again with the rolling pin until you obtain a sheet about 3/16 in (0.20 in) thick.
From this sheet cut many triangles; make sure not to make them too wide otherwise they will be too large once shaped.
Roll the triangles onto themselves to form the double-flavor croissants. Place them, well spaced, on a baking sheet lined with parchment paper, cover with plastic wrap (try not to let the plastic touch the croissants directly—otherwise, during proofing they will spread sideways instead of rising upwards), and place again in the oven to proof for 4 hours.
After the second proofing, bake your double-flavor croissants in a preheated static oven at 356°F for 15 minutes.
Meanwhile prepare the syrup to glaze the croissants. In a small saucepan put the water and the sugar, bring to a boil and then let cool.
Remove the croissants from the oven and, while still hot, brush them with the syrup.
Place them on a wire rack and let them cool completely. Fill a piping bag with Nutella®, make a small hole in the bottom of each croissant and fill them. Be generous.
