200g tempera
15g cocoa powder
10g milk
8g butter
At the end of kneading the croissant, take 200g of dough then mix with the cocoa, milk and soft butter until you obtain a homogeneous dough.
Lightly spread the dough pieces and refrigerate for about 45 minutes.
Work the butter and shape into a rectangle the size of half of your dough so as not to create excess dough when folding.
Perform 3 turns (1 single turn = 1 turn / 1 double turn = 1.5 turns)
Refrigerate the dough for half an hour between each turn to prevent the butter from being incorporated into the dough.
Once the turning is done, spread the colored tempera the size of the dough, stick with a little water.
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