Bicolor chocolate croissant/ Ferrero bicolor chocolate croissant 

Thanks a lot!

Thank you so much for your for your heartbreaking comments! 🙏🏻🙏🏻🙏🏻

Welcome thank you!

Welcome I hope you enjoy it.🙏🏻

Sorry too hard to guess how did you do process your croissant. Just put in your mind to be a good baker , needs more practice failures is normal for aspirant baker. Even me i did a lot of failure before. Do more practice i am sure you will succeed.

Salamat po

Thank you!

Nope make it double . You need 600

Hi its 9cmx30cm 3.5mm thickness

@@macklim Thank you!

Good luck happy baking!

@Mac jalimao thank you so much!

Salamat po

Thank you so much!

@resulzade I already written please click the description below. Thank you

Thank you

😅😅😅 thank you very much!

Yes exactly

Hi around 70-75g you get in the recipe around 35-45 good croissant it depends on how do you cut your trimmings.

Thank you for kind comments!🙏🏻

Hi sorry for the late reply too busy from work recently. Here the measurements mostly i am using for croissant. 3.5mm thickness , Width 10cm and 30cm long.

Hi yes after final fold i keep in freezer overnight, then next day you can transfer it to the chiller for around 2-3hrs to defrost or you can also keep in room temperature to defrost it quickly.

Hi yes no egg wash.

Hi i just used sugar syrup.

@@macklim THANK YOU SO MUCH FOR YOU VEDIO IT REALLY HELP ALOT ☺

Welcome

Thank you so much!

Salamat po sa magandang feedback nakakataba ng puso.

Hi I just use caramel sauce as glaze in able to stick the topping.

@@macklim thanks! I appreciate it!

Your most welcome!

Hi Chef! What is the thickness of the dough before you add the chocolate layer, and what is the final thickness after rolling? Also, what is the size of your triangles? Sknexcited to try this😍 what makes it so glossy?

Around 10 cm. Croissants final cut 10x30 3.5mm to 4mm thickness

Thanks

Thank you so much

Salamat po !

thanks

Yes exactly

@@macklim thank you so much for sharing this knowledge. Best video ive seen in the process for bicolor croissants on the internet in terms of professional bakery standards.

My pleasure

Thank you.

Thank you

180degree celsius

Thank you very much chef🙏huge respect

Thanks

Thanks

Thank you very much!

Thank you ate

Wala po mam you have to make your own, may recipe and procedure po ako watch nyo po.

@@macklim san po mkkita? Thanks po sa reply

@@samanthalorrainewhite8722 check nyo po sa description down below na add kuna po ang link ng croissant recipe.

@@macklim Thank You po 😘

@@samanthalorrainewhite8722 your welcome po.

Hi please check the following: Deck oven 1 Ventilated oven Wiesheu Dibas Blue 64L 1 Kneading machine VMI SPI 63S 1 Bakery fermentation unit Panem AP24B1 1 Fermentation unit for Viennoiseries Panem AA20VSTD 1 Dough sheeter Rondo SSO 5304 1 Semi rolling cabinet + plates, beech top - to be defined 1 Refrigerated unit Panem BE3PSL 1 Beater-mixer 40 liters VMI PH412EV 1 KitchenAid 5KSM7591X Food Processor 1 KitchenAid 5KFP0919 Food Processor 1 Stainless steel worktop 1 Water post (washing up) 1 Water heater 1 Induction hob 1 Broom (floor) 1 Dustpan 1 Joint material for all fast refrigeration unit Panem BH16-SR 2 water cooler Sorema Premium 260 1 Negative units for storing raw materials 2 Positive units for storing raw materials 3 Small material for every workshop White dough tubs 10 Large flour scoop 1 Small flour scoop 1 Measuring cup 1l 1 10 l tub, graduated for casting 1 Oven gloves 1 Proofing boards 3 Flour brushes 1 trash can 1 Baker shovel 1 Bread shovel 1 Oven brush 1 7-litre beater-mixer, table-top 1 Shelf large Bowl SmallBowl Cooking sheets Induction saucepan diam. 20 Induction saucepan diam. 18

@@macklim Omg, chef! Thank you very much! It's an amazing help. Really appreciate your support and time🙏♥️♥️♥️

My pleasure!