In the mixer with the dough hook attachment, combine the flours, sugars, salt, fresh yeast, cold water (4°C), cold milk (4°C), and butter.

Knead on speed 2 for about 8 minutes.

Let rise at room temperature for 30 minutes.

Fold it over itself, cover the surface directly with cling film, and freeze for 1 hour to stope the fermentation.

Place in the chiller for 12 hours (slow fermentation).

In the mixer with the dough hook attachment, combine the flours, sugars, salt, fresh yeast, cold water (4°C), cold milk (4°C), and butter (a).

Knead on speed 2 for about 8 minutes.

Let rise at room temperature for 30 minutes.

Fold it over itself, cover the surface directly with cling film, and freeze for 1 hour to stope the fermentation.

Place in the chiller for 12 hours (slow fermentation).

The following day, roll out the croissant dough and place the butter (b) in the center.

Fold the dough on the sides over the butter, so the dough seals it in like an envelope. Then completely enclose it.

Give a double turn, leave to rest for 30 minutes, and finish with a single turn.

Place the cocoa croissant dough on top of the croissant dough.

Roll out the dough to 3.5mm thick.

Cut into rectangle of 26x5cm and roll them up on themselves towards the tip into a croissant shape.

Boil 450g milk with sugar and vanilla.

Mix starch, flour, egg, and 50g cold milk separately.

Combine and bring to a boil for 2 minutes.

Add chocolate and mix until smooth and cooled. Store in fridge

Melt chocolate and butter.

Whip eggs with brown sugar until fluffy.

Combine mixtures and fold in sifted flour.

Pour into a 32x32cm by 1cm height silicone molds

Bake it at 170C for 7-8 minutes.

Then freeze it.

Melt and tempered the chocolate.

Add the praline with the salt and mix well.

Add the Pailleté Feuilletine.

Spread inside the egg shells already molded with the milk chocolate and let it set.

Pipe the gianduja cream using a plain nozzle of 8mm, on the rectangle of bicolor croissant. And close it.

Put it into a tarte ring of 10cm diameter,

In the center of it place a disc of the gianduja brownies.

Set to proof at 26°C for 2 hours.

Bake it at 150C for 23-25 minutes.

Pipe some gianduja cream in the center and on top of it place 7 half Easter eggs.