Honey Bee Croissant Crunch

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Procedure

Sheet into 10mm and do a double book fold. Rest for 15 mins in the freezer. Sheet into 5mm.
Cut into 5 inches width and 7 inches length.
Fold and place in a molder.
Place shaped craquelin on top. Proof for 90-120 minutes at 32°C or lower with 70RH. Bake at 190°C for 18-23 mins. depending on the size

In a mixing bowl with paddle attachment, combine all ingredients together until well combined. Pipe into the baked croissant.

In a mixing bowl with paddle attachment, combine all ingredients together until it forms a dough
Divide into 2 and color each dough with yellow and black. Chill for about 20 mins.
Sheet into 3mm and cut. Place on top of the croissant dough.