Croissant au chocorange

A classic one with a twist. A remarkably taste combination of croissant / Danish dough with orange and chocolate. Check out the recipe here.

VDP Croissant Au Chocorange 1000X1000


  • VDP croissant / Danish dough (3kg)
  • 500g coloured dough (400g croissant / Danish dough and 40g colouring orange)
  • 66g chocolate sticks
  • 66g caramelised orange peel

Baking advice

  • Bake for around 17 minutes at 170°C (fan oven) or in a regular oven at 220°C with steam


  • Do you want an extra glaze on your croissants? Glaze them with sugar water


(for 50 pieces)
Make the coloured dough by mixing 400 grams of croissant dough with the colouring. Mix well until you have a nice orange dough. Roll the coloured dough to 3 mm thickness and then roll the chocolate dough to 20 mm thickness. Then place the coloured layer on top of the normal dough. Finally roll the dough to the eventual thickness of 3 mm.

Place the rolled dough on a plate or baking tray in the freezer and then using a sharp knife optimises the flakiness of the croissant dough. This ensures voluminous products. Then cut croissants from the sheet with a basis of 8 cm. Take a piece of dough and cut into it. At the start, place a chocolate croissant stick and a caramelised orange peel and then roll up the croissant. Glaze the croissants with beaten egg yolk.

Leave the croissants to rise in a proving cabinet at a temperature of 28°C with a humidity of a maximum of 70%, until the dough is nice and loose. Glaze the croissants again with egg yolk.

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Do you have any questions about this recipe? Then please contact your account manager. 

Thomas Knook

Sales Manager