More tender than French croissants! Bicolor croissants, with Nutella

More tender than French croissants! Bicolor croissants, with Nutella Ingredients: milk - 300 ml ( fl oz) sugar - 60 g (2 oz) yeast - 7 g ( oz) eggs - 2 pieces salt - 2 g ( oz) melted butter - 70 g ( oz) flour - 630 g ( oz) cocoa - 50 g ( oz) TO RAISE 40 MIN melted butter - 60 g (2 oz) nutella - 150 g (5.3 oz) eggs - 1 piece Tray size 42 X 36 cm (16.6 x 14.3 in) IN THE OVEN 180 °C (356 °F)/25 MIN Follow us on: Youtube: Facebook: Instagram: