I know I recently posted a croissant recipe on the blog, but I think these two-tone raspberry croissants are so beautiful that I can’t resist showing you how to make them 🙂 They take a little longer to make than the plain croissants, but the result is well worth it! I made them in pink, but you can of course choose any color you like.
I’m not rewriting the entire recipe since much of it is identical to the traditional croissant recipe. I’m simply pointing out the changes you’ll need to make here. Preparation time: 2 hours / Baking time: 20 minutes / Total: 2 hours 20 minutes + 4 hours resting time
Ingredients for 16 to 18 croissants: (You can of course halve the quantities, which is what I often do, or freeze the extra croissants)
500 g flour
25 g fresh yeast
10 g salt
50 g sugar
125 ml milk
125 ml water
1 pinch pink food coloring
300 g butter (Poitou-Charentes for example, ideally 84% fat pastry butter if you can find it)
Raspberry jam
1 egg yolk for the glaze
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