Bicoloured croissant dough tartlet, filled with muffin cake batter.
Decorated with cocoa powder and icing sugar.
Bicoloured croissant dough
1 Kg High protein flour
550 mL Cool water
20 g Salt
200 g Sourdough
80 g Sugar
25 g Fresh yeast
20 g Powdered milk
* Butter or margarine, 1/3 part of the total weight of the dough. In this case, 1,895 kilos / 3 : 630 grams.
** Cocoa powder, 100 grams per kilo of flour.
Knead all the ingredientes but the butter and margarine. In the mixer, 3 minutes at slow speed and 15-16 minutes at high speed. Divide the dough in two parts. Add cocoa powder to one of the two parts of dough, so you will have two croissant doughs, one coloured in black and another one plain.
Stretch the dough with a rolling pin. Put cold butter or margarine above. Make two simple folds and one double fold. Stretch.
Muffin cake batter
100 g Butter
70 g Cake flour
30 g Cocoa powder
100 g Eggs
100 g Sugar
Mix butter and sugar. Add eggs little by little, and then add flour and cocoa powder.
Cut two disks of croissant dough, one white and one black, and place one disk above the other one. Make eight incisions with a knife and join every part until you can shape a kind of flower. Put it into a small greased round tin.
Fill with muffin cake batter. In this case I suggest you not to add baking powder to the muffin batter because we want that the cake keeps almost flat. Let it rest until it is finally proofed. Paint the top of the pastry with the egg wash. Bake about 15 minutes at 225C. Let it cool. Decorate with cocoa powder and/or icing sugar.