Two-Toned Croissant: Test 1

This project was my first venture into how bakeries make those beautiful two toned croissants with that pretty swirl of color running through the interior. Turns out the concept is not complicated, a second colored dough is simply rolled on top of the basic dough. Here I attempt to create color and flavor using freeze-dried strawberries because jumping into the deep end is the only way I know to learn to swim.
Total Time1 hour
Print Recipe
Yield: 12 Croissants


  • Standing mixer
  • Rolling Pin


  • 1 batch of basic croissant dough
  • 125 g all-purpose flour
  • 35 g water
  • 35 g whole milk
  • 14 g granulated sugar
  • 10 g unsalted butter, softened
  • 3 g active dry yeast
  • 3 g salt
  • 17 g freeze dried strawberries, ground


  • To my standing mixer, equipped with the dough hook, I added the flour, water, milk, sugar, softened butter, yeast, salt, and strawberries. Then I let my mixer run on low speed for 5 minutes. Because of how little dough there was, the mixer was not effective and I switched to hand kneading. To counteract the extra flour required and the dried strawberry powder, I added a bit of water to the dough as I worked it.
  • When the croissant dough was ready, I simply rolled out this colored dough to about 1/4 inch thickness before pulling the croissant dough from the fridge. The colored dough was placed on top of the croissant dough so that the croissant dough was fully covered before rolling them both out and shaping as desired.
  • The colored dough, once rolled over the basic dough, was treated the same as the basic croissant dough. The baking time and instructions were not altered for the two toned croissants. Aside from the addition of the colored dough layer, the croissants were shaped and baked as described in Basic Croissant Dough: Test 1.


The freeze dried strawberries were not ideal for this purpose. Though they did produce a lovely color and had a please albeit mild flavor the resulting dough was a failure. It was a great proof of concept for creating this effect but, unfortunately, the strawberries were strongly hygroscopic, meaning that they strongly absorbed water. This left the dough tough and it lost its elasticity. What I was left with was a dough that cracked as the croissants rose. You can clearly see this in both the raw and cooked photos above. I would also add that the flavor added was not significant enough to make further testing really worth it.


Exploratory Kitchen

Parent Notebook


Published by

Tali Perlov

I'm a baking addict with a history of messing around in a lab. Science, an intense interest in food and flavor, and creative genes! Thus, Exploratory Kitchen was born! A scientific approach to producing delicious and customizable foods with the aim to understand the ingredients and not just follow the recipe.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.