Two-color croissant dough

• 1 kg flour
• 150g sugar
• 20g salt
• 10g Vanoise croissant enhancer
• 30g Vanoise instant yeast
• 2 eggs
• 100g milk
• 350g cold water

Knead all the ingredients together for 4 min at 1st speed -corse 8/10 min at 2nd speed -

Cover and leave to stand for 25 min -

Roll out and cooled by the day before -

Make 3 simple

Total weight: 1760g (260g colored paste)

Mezij for turning: 500g

feed

Crunchy dark chocolate Marguerite

finish

 Roll out the two-color dough over 2.5 mm

Shape and put in the fermentation chamber -

Brown, sprinkle with slivered almonds and chocolate chips - cook 17 min at 170c - cover before cooling