Zebra Croissant

Working Method

  • Once dough is developed in mixer, remove from mixer, divide into 3kg pieces 
  • Place 500gr of dough back in the mixer with 20gr of black cocoa powder. 
  • Roll all pieces to 10mm on sheeter. 
  • Place in freezer and let rest for 15min. 
  • Fold in butter and give 2 simple folds.
  • Rest in cooler for 15min. Give last simple fold (3 total) and rest for 15min. 
  • Roll colored dough down to 1.5mm and place on top of laminated dough. 
  • Roll down to 3.5mm and shape into croissants.
  • Place on sheetpans, proof and bake. 
  • Spray with Sunset Glaze before bake.

About this Recipe:

Complexity level:  

Tips & Tricks: Butter for laminating at 33%


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