Two-tone croissants: how to make them perfect for a super delicious breakfast!

METHOD
1. Preheat the oven to 180°C/350°F.
2. Make a well in the bowl of flour and crumble in the fresh yeast. Pour in the milk, butter, egg, sugar and warm water. Stir to dissolve the yeast.
3. Combine the liquids with four and work the mixture with your hands until the dough comes together. Knead until smooth and elastic, then divide in half.
4. Mix half the dough with cocoa and 15ml milk.
5. Shape the two doughs into a ball lid and leave to rest for 1 hour.
6. Roll out the chocolate dough and white dough into a rectangle. Lay one sheet of dough on top of the other and press down lightly. Cut the dough into triangles and roll into crescents. Place each roll on a baking tray lined with baking paper and brush with milk.
7. Bake for 20-25 minutes, let cool, then fill with hazelnut paste.