BICOLOR CROISSANTS 😋

Ingredients:
120 ml of agua tibia
12g de levadura fresca
400g of flour for all use
100g of sugar
30g of butter, melted
60ml de leche tibia
4 huevos
7g of cocoa powder
15 ml of milk
Crema de avellanas.
Preparation:

1. Preheat the oven to 20°C/25°F. 93.
2. Haga un pozo en el zón de harina y desmenuce la levadura fresca en él. Stir in milk, butter, egg, sugar and warm water. Mix to dissolve the yeast.
3. Combine liquids with four and work the mixture with your hands until the mass comes together. Amasar hasta que quede suave y elástico, luego dividir por la mitad.
4. Mix half of the dough with cacao and 15 ml of milk.
5. Forme both masses en una tapa de bola y déjelas a un lado durante 1 hora.
6. Extend the chocolate and white masa into a rectangle. Place one sheet of dough on top of the other and press lightly downward. Cut the dough into triangles and wrap it in croissants. Place each roll on a baking tray covered with parchment paper and a brush with milk.
7. Bake for 20 minutes, let cool and then fill with hazelnut paste.
   
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