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.
Two-Toned Croissant: Test 1 https://exploratorykitchen.com/2019/12/14/two-toned-croissant-test-1/ December 14, 2019