Bi-Color Chocolate S’mores Croissants

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Not sure if these Bi-color Chocolate S’mores Croissants qualify as breakfast or dessert, but does it really matter??? Because they were that good!

Ever since I’ve seen bi-colored croissants at Supermoon Bakery in NYC, I’ve been dying to try them myself. And making a s’mores croissant was the perfect excuse to give them a try!

First, I made my croissant dough recipe and refrigerated it overnight. Then I made a smaller version that I added cocoa powder to and refrigerated that as well.

The next day, laminate the regular dough with butter and complete all of the folds.

Then roll out the chocolate dough and make it the same size as the regular dough after the folds. Place it on top and roll out the whole thing. Refrigerate overnight. The next day, roll it out, cut the dough into the triangle shapes and roll up as normal.

So it’s basically a sheet of chocolate dough running through the buttery layered croissant dough, baked, then a slightly charred marshmallow meringue added with a piece of chocolate on top.

I also added chocolate pastry cream to a few of them as well to give them a creamy chocolate center.

These were so good!

Recipe:

Dough

• 2 3/4 cups bread flour

• 2 cups all purpose flour

• 1/3 cup sugar

• 1 tbsp yeast + 1 tsp

• 2 1/2 tsp salt

• 5 tbsp butter + 1tsp, softened

• 1 2/3 cups cold milk

Chocolate Dough:

1 cup all purpose flour

1 tbsp sugar

1 tbsp dark cocoa powder

1 tsp yeast

2 tbsp milk

Butter Block + Finish

• 4 sticks butter

• 2/3 cup bread flour

• egg wash for finishing loaves

Marshmallow Meringue

• 3 egg whites
• 3/4 cup granulated sugar
• 1/2 tsp vanilla
• 1/4 tsp cream of tartar

Dough

1. Add all ingredients for the regular dough in a standing mixer.  With a dough hook attachment, mix dough.  After blended raise the speed, and let the hook knead the dough for 3 additional minutes. 

Place dough in a greased bowl.  Cover and refrigerate overnight.  

2. In a bowl, mix the ingredients for the chocolate dough by hand. Add additional milk if the dough is too dry. Wrap in plastic wrap and refrigerate overnight as well.

Butter Block

1. Let the butter soften, but not to room temperature.  Add flour and mix until incorporated.  Cut a piece of parchment paper about half the size of a baking sheet.  Spoon butter into one half of the paper.  Shape it into a rectangle.  Cover the butter with the other half of the paper and fold edges under to seal. Refrigerate until firm, but still pliable. 

Perform the “lock in” with the regular dough.  Make the three folds, and set aside.

Roll out the chocolate dough to the same size of the folded regular dough. Place on top. Wrap the dough and refrigerate overnight. Get the method for the folds here.

2.

The next day, Cut the dough in half.  Roll out one half of the dough.

Use a pastry cutter to make 8 triangle strips. Roll up the dough from the flat side towards the point of the triangle. Repeat with remaining triangles. Place on a parchment lined baking sheet.

You can roll out the second half of the dough and shape them into croissants too or wrap the dough in plastic wrap and freeze it for another time.

Let them rise until almost doubled for about 1-2 hours. Make an egg wash of one egg and a tsp of water. Brush it all over the croissants. Bake in a 375 degree oven for 35-40 minutes. Cool on a wire rack.

Meringue

1. In the metal stand mixer bowl set over a saucepan of simmering water, whisk the egg whites with the sugar until the whites are warm and the sugar is dissolved, about 3 minutes until hot to touch. Take the bowl off of the water and attach it to the stand mixer fitted with the whisk. Add the vanilla and cream of tartar and beat at medium speed until firm. Increase the speed to high and beat the meringue until stiff and glossy, 5 to 7 minutes.  Dip one side of the croissant into the meringue. With a torch, lightly brown the top of the meringue.