make bi-colored pastry
To prepare the plain dough, put all the ingredients except the ST-ALLERY® REVOLUTION in the kneader.
First let the dough knead for 2 min in slow position and then add the ST-ALLERY® REVOLUTION.
Then let the dough knead for another 8 min in fast position until the dough has a temperature off 24°C.
Put the dough 30 minutes in the freezer.
Roll the dough twice the size as the ST-ALLERY® REVOLUTION PLATE.
Fold the dough in 2x4 and give it a rest off 30 min in the freezer.
Roll the cocoa dough and put in on top of the laminated dough.
For croissants: roll out the dough to 3 mm. Cut into slices of 35x8 cm. Roll each slices to a croissant. For chocolate rolls: roll out the dough to 4 mm. Cut into slices of 10x8 cm. Add two chocolate tubes in 1 chocolate roll. For plaits: roll out the dough to 6 mm. Cut into slices of 10x6 cm. Cut each slice in three with a knife. Plait each slice.
Let proof for 60 min. in the proofer (80% humidity, 30°C.)
Brush with egg yolk.
Bake at 170°C for 17 minutes.
Brush with sugared water.
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