Coloring is a technique that is also applied in the kitchen and pastry shop to make dishes more innovative and fun. Follow the advice of our chefs
At La Scuola de La Cucina Italiana our chefs always care about teaching technical because, once learned, you can use them in the preparation of many dishes, even different from each other. For example, here are the techniques for color the croissants, which you can also apply to other sweet or savory recipes.
Which dyes to use?
The croissants can be colored with various products, but the use of natural dyes. They are also much more effective than puree or fruit flours dehydrated or blended. Another way to color the croissants is to use the cocoa, which will obviously give a darker color. Finally, alternatively, you can also create a separate second dough with some special flours, such as that of buckwheat or wholemeal.
How to color the croissants?
The starting point is the same for all! So start with a basic recipe as if you had to prepare any brioche of about 2 kg, but remember to take from this single dough a small part of about 500 grams. Then proceed by coloring this part with About 5 grams of natural dye and continues to keep the two doughs separate. Continue to work the first dough like a brioche, then giving it two 3 and 4 folds with the butter; also roll out the other dough very finely, for about 2 mm. Then, at the last fold, spread the mixture about 5 mm and overlay the previously mixed colored dough. Finally, press the two sheets to make them stick together, shape the croissants and cook them and rise as the classic recipe requires.
A little trick?
If you don't use natural dyes but fruit purees or special flours, the secret lies in forming directly two doughs separated, so as to balance the colored one, since otherwise you would not be able to incorporate the purees in the only dough already made!
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Texts by Giulia Ubaldi
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