For the Croissant Dough
- 1/ 2 cup lukewarm water
- 2 teaspoons active dry yeast
- 2 cups minus 1 tablespoon all-purpose flour
- 2 1/ 2 tablespoons granulated sugar
- 1 cup plus 2 tablespoons butter, divided
- 1 teaspoon salt
- 1 egg, whisked with 1 tablespoon water
For the Cocoa Dough
- 1/ 4 cup plus 2 teaspoons water
- 1 teaspoon active dry yeast
- 3/ 4 cup all-purpose flour
- 3 1/ 2 tablespoons cocoa powder
- 3/ 4 cup plus 1 tablespoon granulated sugar
- 2 1/ 2 teaspoons melted butter
Make the croissant dough: Mix the water and yeast together and let sit for 5 minutes, until foamy. In a large bowl mix the flour, sugar, salt and 2 tablespoons melted butter. Add the yeast to the flour mixture. Knead until you have a smooth dough.
Make the cocoa dough: Mix the water with the yeast and let sit for 5 minutes, until foamy. In a large bowl mix together the flour, cocoa, sugar, salt and melted butter. Add the yeast mixture. Knead until you have a smooth dough.
Cover both doughs with plastic wrap and let this sit overnight in the fridge.
Cut the 1 cup butter into 6 thick slices and put them in a square on a piece of parchment paper. Fold the parchment tightly into a package and roll with your rolling pin so that you have one big slab of butter. Put back in the fridge.
Roll the white dough out into a big square (leave the cocoa dough in the fridge). Place the butter in the center and fold the dough over the butter. Make sure the dough is entirely encapsulated with butter. Roll into a long rectangle.
Fold the bottom edge 2/3 of the way up and the upper edge 1/3 of the way down, making sure the ends meet. Fold the whole thing in half. Make the dough is entirely encapsulated in butter. Roll into a long rectangle.
Repeat the folds again, cover in parchment paper and refrigerate for 30 minutes.
With the seams at the top and bottom edge, roll the dough out again. Fold the bottom edge to the center and the top edge over the bottom. Wrap in parchment and refrigerate for 30 minutes.
Roll the dough into an 18 x 6-inch rectangle. Roll the cocoa dough to the same size. Place it on top of the normal croissant dough and roll out once more so that they stick together.
Slice triangles 4 inches wide by 6 inches long. Roll each triangle with the cocoa side down. Transfer to a parchment-lined baking sheet, leaving enough space between for the croissants to rise. Brush with an egg wash and let rise for 1 hour.
Preheat the oven to 350ºF. Brush the croissants with egg wash again. Bake for about 20 minutes, until golden-brown.