How To make bicolor Croissants by chef clem 

A perfect recipe !!! I did yesterday and everyone complimented on it. I added an egg before baking *

Omg....so gorgeous...thank you for the recipe

Thanks for the recipe 😊

Amazing

Thank you ❤❤

Hello, let me ask 2 questions: 1. What is the room temperature when you roll out the dough? 2. Do you rest for 1 hour after each folding and rolling in the freezer or refrigerator?

Please, the recipe for the cacau paste, should i just mix water and cocoa powder? And how much? Thank you and great video

It’s so beautiful 🤩

I notice you didnt egg wash before baking, is that to help the colours show out?

Merci beaucoup pour le perfectment video👌✌️ Love from Germany😁❤️✌️

How do you make the cocoa paste? And my croissant recipe has different quantities- what should the ratio of cocoa dough to regular dough please. Xx

👏🏼👏🏼👏🏼👏🏼

What is the proportion of syrup?

Pour une fois que je comprends de l'anglais 👍

👍

Which flour is used?

Чем смазываете готовый grosan сверху

200 grams out of how much initially? What is the percentage of dough you should take out to color/flavour?

What about egg??

On this?

parle en francais wesh :D meme si j'adore ton accent :D

Please send me recipe

Not is detail … haizzzz

Amazing

How do you make the cocoa paste? And my croissant recipe has different quantities- what should the ratio of cocoa dough to regular dough please. Xx