Chocolate Bicolor Croissants Filled With Hazelnut Cream

These Chocolate Bicolor Croissants are a spiral of regular croissant dough and chocolate dough for two colors and flavors. With a chocolate hazelnut filling, they make a decadent dessert anytime you need something sweet to finish a meal. Those also make a terrific breakfast for those who love sweet breakfasts with a cup of coffee.

To make these bicolor croissants, you first make a dough with flour, yeast, milk, butter, egg, sugar, and warm water. Then, half of the dough gets kneaded with cocoa powder and milk while the other is left plain. Then, they get layered and assembled into croissants before being baked and filled with hazelnut cream. The results are pastries that are flaky and oozing with chocolaty goodness!

What are Bicolor Croissants?

Bicolor croissants are croissants that include both plain and chocolate dough, and a hazelnut cream filling. Like classic French croissants, they are made with a yeast dough, which rises in the oven beautifully. The chocolate dough uses cocoa powder to add a rich flavor and color.

Pro Tips

• Make sure you use yeast that is fresh and still alive to ensure that the croissants rise as they should.
• If your dough isn’t rising as it should, move the dough to a warmer location to see if that helps it rise faster.
• The ideal temperature for the water and milk is between 37.7 C to 43.4 C (100 F to 110 F).
• Use a stand mixer with a dough hook attachment for easy kneading. Alternatively, you can knead the dough by hand.
• You will know the dough has been kneaded enough when you can stretch a small piece of it out thinly to the point it is almost transparent without it tearing.
• You will know the croissants are baked when they have risen and are golden all over. They should also be lightly golden on the bottom.

What to Serve with Bicolor Croissants?

The rich chocolate flavor of these bicolor croissants means they pair beautifully with a cup of strong coffee such as espresso. They are also wonderful with a cup of black tea.

How Do I Know the Croissant Dough is Kneaded Enough?

The croissant dough is kneaded sufficiently when it is smooth and supple. You should also be able to stretch a small piece of the dough out to the point it is almost transparent without it tearing.

Can I Add Melted Chocolate to Croissant Dough?

No, adding melted chocolate to the croissant dough may influence how the dough bakes up in the oven due to added moisture, fat, and sugar from melted chocolate. Cocoa powder is the best ingredient to use for the chocolate dough as it acts similar to flour.

Do I Have to Add Hazelnut Cream to the Croissants?

No, you don’t have to. While the hazelnut cream adds a rich creamy flavor to the croissants, you can omit it if you don’t have any on hand or prefer not to use it.

How to Store Bicolor Croissants

These bicolor croissants can be stored in a container with a tight-fitting lid until you are ready to serve them. They are best eaten the day they are made but should keep well for up to 3 days stored in this way.

How to Make Bicolor Croissants

Step 1

Step 1

In a bowl, stir the flour with the yeast. Stir in the milk, butter, egg, sugar, and water, and knead it until it is smooth and elastic. Divide the dough in half.

In a bowl, stir the flour with the yeast. Stir in the milk, butter, egg, sugar, and water, and knead it until it is smooth and elastic. Divide the dough in half.

Step 2

Step 2

Mix half of the dough with the cocoa powder and 1 tbsp of the milk.

Mix half of the dough with the cocoa powder and 1 tbsp of the milk.

Step 3

Step 3

Shape each dough into a ball, place them in bowls, cover them, and set them aside for 1 hour.

Shape each dough into a ball, place them in bowls, cover them, and set them aside for 1 hour.

Step 4

Step 4

Roll each dough into a rectangle. Lay the chocolate dough on top of the regular dough.

Roll each dough into a rectangle. Lay the chocolate dough on top of the regular dough.

Step 5

Step 5

Cut the dough into triangles.

Cut the dough into triangles.

Step 6

Step 6

Starting from the wider side, roll each triangle into a croissant shape.

Starting from the wider side, roll each triangle into a croissant shape.

Step 7

Step 7

Place the croissants on a parchment-lined baking sheet, cover them, and allow them to rise for 1 hour.

Place the croissants on a parchment-lined baking sheet, cover them, and allow them to rise for 1 hour.

Step 8

Step 8

Brush the croissants with milk. Bake them in a 180 C (350 F) oven for 20 to 25 minutes.

Brush the croissants with milk. Bake them in a 180 C (350 F) oven for 20 to 25 minutes.

Step 9

Step 9

Once cooled, pipe the hazelnut cream into the croissants.

Once cooled, pipe the hazelnut cream into the croissants.

Step 10

Step 10

Serve the croissants on a platter.

Serve the croissants on a platter.