250g AP flour
250g bread flour
125g whole milk
15g active dry yeast
100g butter, softened
250g butter (for the butter block)
Red food coloring (I used Americolor Super Red)
Bloom the yeast in the water and milk. Combine salt, sugar, and flours. Combine with the yeast mixture, and knead until a rough dough forms. Incorporate the butter and knead until a smooth dough forms. Let it proof for 90 minutes, degas, and divide the dough into two 400g portions. Place the remainder in a mixing bowl. add the red coloring, and knead until homogeneous. Refrigerate the dough overnight.
I made two 125g butter blocks for each large piece of dough, and did a double and simple turn for lamination. Before rolling the Ispahan dough out for cutting, roll the red dough very thin, then drape it over the Ispahan dough.
I brushed the plain croissants with an egg wash with a splash of cream, but you don’t egg wash bicolored croissants. Let proof for ~2-3 hours, bake at 400F for 10 minutes, then at 375F for 10-12 minutes more. Reheat lychee rose syrup (below), and brush the bicolors with the syrup. Sprinkle on freeze-dried raspberries. Once completely cool, make a hole in the bottom of the croissants, and fill them with the cream and jam.
Rose Lychee Cream:
250g heavy cream
150g cream cheese
250g lychees, pureed
50g corn syrup
Red food coloring
Melt masc/cream cheese in cream. Combine corn syrup with cornstarch and the lychee puree, add to the cream mixture. Cook to a boil, remove from heat, add rosewater, food coloring, chill. (Edit: added food coloring, because I always forget that one.)
180g lychee syrup (the liquid from the canned lychees)
Combine lychee syrup with sugar, bring to boil, remove from heat. Add rosewater.