After failing test 1 with the freeze-dried strawberries, I decided to step back a bit and try a simpler version in which the basic croissant dough, sans embedded butter, were colored with simple gel food coloring. This test was significantly easier with results that were much more satisfying.Print Recipe
Yield: 12 Croissants
- 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
- Gel food color
- To a large bowl, I added the flour, water, milk, sugar, softened butter, yeast, and salt. the mixture was incorporated gently and then kneaded by hand until it was smooth and elastic. As I was forming the dough I added some gel color until I achieved the desired brightness. I wasn’t using high quality food coloring and ended up having to use more gel then I would normally have liked. It did add a bit of moisture to the dough but I ignored it as it wasn’t significant enough. That said, I recommend using better quality gel food coloring is possible as it will be easier to work with and produce better color.
- 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 2.
The basic premise of the two-toned croissant is very simple. Crete a small batch of the croissant dough and color it. Add this dough over the laminated croissant dough and roll out as usual. This experiment resulted in a vibrant colored dough which retained its elasticity. I have never seen it create the same air pockets as the rest of the croissant dough but I suspect this is because I don’t fold any butter into it or laminate the dough. I suspect the extra moisture from the low quality gel food coloring didn’t do the dough any favors either.