Knead all ingredients, except the Croissant Butter, for 5 minutes at first speed.
Continue at second speed for 15 minutes, just until a well-formed silk dough.
Dough temperature 21°C-23°C.
Leave the dough at ambient temperature, for 30 minutes, well covered with a plastic sheet.
Degas the dough, plie into an oval form, place in the freezer for 30 minutes and give it a rest in the refrigerator at 1° à 4°C for 12 hours.
Flatten the dough and shape it into a rectangle.
Incorporate the laminating butter sheet into the dough, cover the butter completely, cut off each end, then make a single turn.
For the second turn, make a single turn for the plain dough and a double turn for the violet dough.
Leave to rest for about 1 hour in a cool place.
To create the stripes, cut 1 cm-thick strips from the purple dough and stick them onto the plain dough.
