Dec 07, 2019 Last Updated 6:31 AM, Nov 9, 2017

Striped Chocolate Croissants

The exquisite Eclair Patisserie Bi-color Chocolate Croissant.

Striking striped croissants with homemade chocolate sticks courtesy of Eclair Bakery and Patisserie in Chicago.

Yield: approximately 50 pc


  • Croissant Dough
  • Cocoa Détrempe
  • Homemade Chocolate sticks

Croissant Dough:

  • 71.78 oz/2035 g high-gluten flour
  • 5 oz/140 g European style butter
  • 1.6 oz/45 g sea salt
  • 10.5 oz/300 g granulated sugar
  • 2.1 oz/60 g milk powder 26% fat
  • 1.76 oz/50 g fresh yeast
  • 34.5 oz/980 g fresh water

NOTE: Make your base temperature calculation, take 55°C as a BT and use as follows: Base Temperature - (room temperature + flour temperature) = water temperature

1. Once you have the water at the correct temperature, pour all the ingredients in the bowl, and start mixing the dough, first speed for 8 minutes, then second speed for 3 minutes.

2. You want your detrempe firm but not too hard. Dough temperature out of the bowl should be between 21.5°C and 22.5°C.

3. Wrap the dough in plastic and let rise at room temperature for 1 hour. Tight it up (knock down), and give it a square shape before placing it into the freezer for 1 hour (turn it upside down after 35 minutes).

Cocoa Détrempe:

  • 21.16 oz/600 g Croissant Dough
  • 1.4 oz/40 g cocoa powder 24%
  • 2.5 o/70 g fresh cold water

Place all the ingredients into a mixing bowl and mix in first speed for 5 minutes, or until well blended together. Roll in a square shape, wrap in plastic and place in the cooler.


  • 105.8 oz/3000 g Croissant Dough
  • 31.7 oz/900 g European Style Butter

1. Scale the butter on a baking paper sheet, and knock it down with a rolling pin to make it soft, even in temperature and texture and square.

2. Using the sheeter or a rolling pin (in this last case, you might want to divide your paton in half, as well as your butter. Use the same technique, with more elbow grease), spread the dough into a square twice as big as the square of butter you just did. Enclose the butter inside the dough and seal the surface well so no butter can be seen. Give it a simple fold, allow it to rest in the cooler for one hour, repeat two more times (total of three simple folds), place your paton in the freezer for 30 minutes before final spreading.

Homemade Chocolate and Praliné Croissants Baking Sticks:

  • 10.5 oz/300 g Praliné (60% fruit almond/hazelnut)
  • 7 oz/200 g dark chocolate (55%)
  • 7 oz/200 g milk chocolate (42%)

Melt Chocolates in a double boiler, add praline and mix with hand blender. Pour into a candy frame 7.5mm deep and let set. Cut into bars 7.5mm thick and 80mm long.

Spreading and Cutting:

Spread your Cocoa Détrempe the same size of your paton, brush it slightly with cold water, and place it on top of the croissant paton, chase air bubble away, and make sure the cocoa détrempe is well stuck on the paton. Now, with the Cocoa Détrempe always facing up, spread your dough at 4mm thick, 50cm large and lay it down on a table slightly dusted with flour. Fold the dough in half to mark it, open it and cut it along the line, dust with a bit of flour, and pile those two stripes. Cut even triangles with 80mm base (approximately 80g per piece).


Take 1 triangle and stretch it up a bit, lay it down with the black side facing the table, white side facing up, put one baking stick at the base of the triangle and roll straight (important to be well centered here, or your stripes won’t come out even).


Proof the croissants for about 1 hour and 45 minutes at 27°C and 90% humidity, egg wash and bake at 170°C (air pulsed oven) for about 15 minutes.

Click here to read more about this and related recipes in the article "Material Handling: A Course in Bread."

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