Dissolve the yeast in the cold milk.
Combine the two types of flour, salt, sugar, butter cut into pieces,
and the yeast/milk mixture in the bowl of a stand mixer and mix on
speed 1 for 5 minutes. Knead on speed 2 for 8 minutes.
Form into a ball and let rise for 1 hour. Punch down, roll out into
a rectangle and refrigerate overnight.
Combine all ingredients and set aside in the refrigerator.
Cream the softened butter with the brown sugar, then add
the ground almonds and flour. Gradually incorporate the eggs.
Combine the ingredients, bring to the boil, strain and set aside
in the refrigerator.
Coarsely chop the almonds and dark chocolate with a knife.
Enclose the butter sheet in the dough and give it a double turn.
Then give the dough parcel a single turn and let rest in the refrigerator
for 30 minutes.
Roll out to a thickness of 2.5 mm and cut into triangles that are 28-30 cm
long and 9 cm at the base (75 g each). Roll up the croissants.
Store in the freezer or proof directly for 1¾ hours at 28°C (80% humidity).
Let rest in the refrigerator for 15 minutes, then glaze. Preheat a convection
oven to 190°C, then bake at 170°C for approximately 17 minutes.
Store any unsold croissants in the freezer at the end of the day.
Make the brown sugar almond cream and pipe out beveled strips of 13 cm
by 3 cm (25 g) using a smooth railroad nozzle (REF: RU5 Matfer) of 1.5 cm
by 0.5 cm. Sprinkle with coarsely crushed raw almonds (5 g) and chopped
dark chocolate (5 g). Press down slightly and put in the freezer.
When needed, defrost the croissants, cut in half into the thickness,
up to 2 cm from the edge with a serrated knife. Top each croissant with
an insert of frozen almond cream. Close the croissants. Place another strip
of frozen almond cream on the croissants. Bake in a 180°C convection oven
for approximately 7 minutes. Remove from the oven and spray with syrup.
Let cool, then dust with icing sugar.