Basically you do your folds the same as you would for normal croissant making. Before you stretch the dough out for its final cutting and shaping you take a patterned dough and lay it over the top before the final roll out. People do this with chocolate croissants using a basic dark colored dough for effect. I've seen some vibrant pink/red doughs being used for lay over as well for different flavor croissants. This particular pattern would use a light and dark dough rolled together and then cut in to long thin strips and layed over the top of the final lamination before roll out. The third video posted by the other user has a clip showing this particular pattern briefly. So check that out for a more visual explanation...
https://www.youtube.com/watch?v=B78veTbKzlk
http://www.frenchpastryschool.com/ce-class/innovative-viennoiserie-chef-peter-yuen
https://www.youtube.com/watch?v=AXFw4ave7OE
Mr. Yuen owns La Patisserie P which is located at 1050-52 W Argyle St, Chicago, Illinois 60640, and it's on FB.
(773) 878 3226
peterwyuen@gmail.com
Basically you do your folds the same as you would for normal croissant making. Before you stretch the dough out for its final cutting and shaping you take a patterned dough and lay it over the top before the final roll out. People do this with chocolate croissants using a basic dark colored dough for effect. I've seen some vibrant pink/red doughs being used for lay over as well for different flavor croissants. This particular pattern would use a light and dark dough rolled together and then cut in to long thin strips and layed over the top of the final lamination before roll out. The third video posted by the other user has a clip showing this particular pattern briefly. So check that out for a more visual explanation...