Syrup-soaked pastries

The first time I made these syrupy croissants, I worked on the dough with my daughter. She was excited to mix and knead the cocoa part, while I handled the white part. I found it interesting to split the ingredients into two and thus obtain two types of dough, one plain and one with cocoa. It’s not a complicated recipe, but it requires attention to the division of quantities and the assembly… EN: View full recipe: Syrup-soaked pastries