(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.