In a planetary mixer fitted with a dough hook, combine Le Sinfonie Croissant flour, sugar, salt, milk, and butter.
Knead at low speed. After 1 minute, add the yeast and continue kneading for 7 minutes on low speed. Gather the dough from the edges, then knead for another 8 minutes at second speed.
To check if the dough is ready, take some between your hands and pull it: if it does not break and forms a thin, elastic layer, it is perfect. It must have good elasticity.
Weigh the dough: for the croissants (1500 g) and for the bicolor (300 g). Knead each portion well. For croissants: roll the dough into a 50×35 cm rectangle and store in the freezer overnight.
For bicolor: roll out into a square shape and store in the freezer.
Procedimento
Place a sheet of baking paper on the table. Place the butter in the center and cover with another sheet. With rolling pin, beat butter from left to right
Brownie
Preheat the oven to 165 °C (165 °F). Spray the 4-cm rings with nonstick spray. In a planetary mixer with a paddle attachment, beat butter and sugar until smooth and fluffy.
Add the eggs and mix well.
Combine the dry ingredients and vanilla extract.
Pour into molds up to half the height.
Bake for 20 to 22 minutes at 165 °C.
Store in the freezer.
Cocoa Détrempe
In a mixer with hook, combine all ingredients. Knead for 5-7 minutes. Do the film test to check elasticity.
Roll out into a square shape, wrap in plastic wrap and refrigerate overnight.
At the end of the folds, roll out to the same size as the “baton” croissant.
For filling and finishing
Roll out the croissant base dough into a rectangular shape, always keeping the edges straight. Spread up to 50×30 cm.
The dough should be firm to the touch. Place cold rolling butter and cover 2/3 of the dough.
Fold the top part toward the center, then the bottom part over. This is a simple fold (first fold).
Dust the work surface and dough lightly with flour, rotate it with the closure upright.
Spread evenly from top to bottom and vice versa to ensure even lamination.
Reach a thickness of 5 mm.
Make sure the dough does not stick to the rolling pin or board; if it does, dust with flour. Perform a triple fold. Mentally divide the dough into 5 parts. Fold the two ends inward. Then fold one side toward the center and overlap the other.
Arrange the Cocoa Détrempe on top of the croissant dough. Cover and let stand for 30 minutes.
Roll out to 15 mm thickness with the colored side down. Take the croissant dough, arrange on the table, and cut 2 cm from each side. Once level, cut 1-cm strips and arrange them on top of the dough with the laminated side up. Repeat until the surface is completely covered. Let rest in the refrigerator for a few hours.
Take the dough again and pass it through the sheeter, keeping the direction of the strips, until it is 3.5 mm thick. Place on the table and store in the freezer for 30 minutes to let it rest and cool.
Remove from the freezer and place on the table with the vertical strips facing down (in contact with the top). Cut with a 12-cm pastry cup and cover the frozen brownie, sealing the base tightly with the dough. Insert into the rings.
Let rise for 2 hours, being careful not to over rise to prevent them from becoming too large.
Bake at 170 °C for 18 minutes.
Next proceed with the filling of your choice and icing.
