Bicolor Croissants recipe

Ingredients:
120ml of lukewarm water
12g fresh yeast
400g all purpose flour
100g of sugar
30g butter, melted
60ml warm milk
4 egg
7g cocoa powder
15ml of milk
Hazelnut cream.

Preparation:
Preheat oven to 20°C/25°F. 93.
Make a well in the bowl of flour and crumble the fresh yeast into it. Pour in the milk, butter, egg, sugar and lukewarm water. Mix to dissolve the yeast.
Combine liquids with four and work the mixture with your hands until the dough comes together. Knead until smooth and elastic, then divide in half.
Mix half the dough with cocoa and 15ml of milk.
Shape both doughs into a ball lid and set aside for 1 hour.
Spread the chocolate and the white mass into a rectangle. Place one sheet of dough on top of another and press down slightly. Cut the dough into triangles and roll it into croissants. Place each roll on a parchment covered baking sheet and brush with milk.
Bake for 20 minutes, let cool and then fill with hazelnut paste.