More tender than French croissants! Bicolor croissants, with Nutella
Ingredients:
milk – 300 ml (10.14 fl oz)
sugar – 60 g (2 oz)
yeast – 7 g (0.25 oz)
eggs – 2 pieces
salt – 2 g (0.07 oz)
melted butter – 70 g (2.47 oz)
flour – 630 g (22.15 oz)
cocoa – 50 g (1.76 oz)
TO RAISE 40 MIN
melted butter – 60 g (2 oz)
nutella – 150 g (5.3 oz)
eggs – 1 piece
Tray size 42 X 36 cm (16.6 x 14.3 in)
IN THE OVEN 180 °C (356 °F)/25 MIN
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