Bicolor (cocoa-striped) croissants and chocolate croissants

Stir equal parts cold water and milk with fresh yeast, sugar and honey; add bread and all-purpose flour, salt and room temperature butter.

Mix five minutes on low until it comes together, then knead six minutes on medium-high until it pulls away from the bowl; add no extra flour or liquid.

Check the windowpane, shape into a tight round, place in a lightly oiled bowl and refrigerate overnight, about 12 hours.

Shape room temperature high-fat butter into two 6 by 6 inch (15 by 15 cm) blocks.

Take 300 grams of dough for the colored dough; halve the rest, shape into ovals, rest 10 minutes, roll to narrow rectangles and freeze 20 minutes on a frozen tray, flip and freeze again.

Mix the 300 g of dough with water, butter and cocoa powder using the paddle; divide in two, freeze 10 minutes, roll into two square sheets and keep frozen.

Roll each dough to 6 by 16 inches (15 by 40 cm), enclose the butter block, press with a rolling pin, cut the borders, and rest 10 minutes in the refrigerator.

Give a double turn, rolling from the center out; cover and rest 30 minutes in the refrigerator.

Give a single turn at 6 by 27 inches (15 by 70 cm), folding in thirds; flatten to an 8.5 inch (22 cm) slab and refrigerate an hour.

Moisten the surface, lay on the frozen colored dough sheet, flatten to seal; freeze about 15 minutes then refrigerate.

Pass the dough through a pasta machine, narrowing the setting, to 5 mm thick, about 8 by 19 inches (20 by 48 cm).

Cut chocolate croissants of about 50 grams, egg wash, freeze 10 minutes and score.

Roll the second batch to 5 mm, cut triangles of 65 to 70 grams, stretch and roll from base to tip; egg wash and freeze overnight.

Proof two to three hours at 25 degrees Celsius / 77 Fahrenheit.

Bake in a fan oven at 180 degrees Celsius.