Ingredients

• 160g Water
• Hazelnuts as needed
• 240g Unsalted Butter
• 50g Unsalted Butter
• 250g Whipping Cream
• 1 teaspoon Vanilla Extract
• 250g Whole Milk
• 60g Egg Yolk
• 90g Caster Sugar
• 20g Cornflour
• 520g Plain Flour
• 10g Honey
• 10g Salt
• 10g Dried Yeast
• 100g Milk
• 60g Praline Filling
• 90g Butter

Tools

• Oven
• Cooking Chef XL
• Medium bowl
• Ring mould
• Piping bag
• Jug
• Baking tray - medium
• Cooling rack

Method

1. Make the crème pâtissière filling
2. Add the ingredients into a jug, stir to combine and set aside
3. Fit the Creaming Beater
4. Add the ingredients into the appliance bowl and fit the splashguard
5. Mix – 30 seconds, speed 1
6. While the machine is running, slowly pour the milk mixture - 30 seconds, Speed 1
7. Cook – 7 minutes, 85ºC, speed Min
8. Transfer the mixture into a medium bowl and cover with plastic wrap
9. Chill in the fridge until ready to use
10. Clean the appliance bowl and fit the Dough Tool
11. Add the ingredients into the appliance bowl
12. Mix - 3 minutes, speed Min
13. Then add butter
14. Mix – 8 minutes, speed 1
15. Remove the Dough Tool and the appliance bowl and cover with a kitchen towel
16. Let rest - 30 minutes
17. Place a whole butter in between two sheets of parchment paper and roll out to a 20 cm x 20 cm square
18. Chill in the fridge until needed
19. Place the dough on a lightly floured work surface and roll out into a 40 cm x 20 cm rectangle
20. Remove the chilled flat butter from the fridge and remove the parchment paper
21. Place the butter in the centre of the dough
22. Pull the edges of the dough into the centre
23. Tightly pinch the seams to seal
24. Roll out the dough into a 60 cm x 20 cm rectangle, ensuring that the middle seam is rolled vertically
25. Fold the two ends of the dough to the middle
26. Fold the dough over in half and cover with plastic wrap
27. Chill in the fridge – 1 hour
28. Place the dough on a lightly floured work surface and roll into a 60 cm x 20 cm rectangle
29. Fold the dough into thirds and cover with plastic wrap
30. Chill in the fridge - 30 minutes
31. Place the dough on a lightly floured work surface
32. Roll out until 4 mm thick and cut into a 60 cm x 40 cm rectangle
33. Brush the dough with a little water
34. Roll the dough into a log, starting from the short side and cover with plastic wrap
35. Chill in the fridge - 20 minutes
36. Grease a baking tray and line with parchment paper
37. Grease the ring moulds and place onto the baking tray
38. Remove the chilled dough from the fridge and trim the ends
39. Cut the dough into 4.5 cm pieces
40. Place each piece into ring moulds and cover with a damp kitchen towel
41. Prove – 2 hours 30 minutes
42. Preheat an oven to 175ºC
43. Place a sheet of greaseproof paper on top of the ring moulds
44. Place another baking tray on top
45. Bake – 15 minutes, 175ºC
46. Remove from the oven, carefully flip the rolls and place them back into the moulds
47. Bake – 15 minutes, 175ºC
48. Remove from the oven and let cool completely on a cooling rack
49. Now, make the praline mousseline filling
50. Clean the appliance bowl and fit the Whisk Tool
51. Remove the crème pâtissière from the fridge and place in the appliance bowl
52. Add Hazelnut praline and fit the splashguard
53. Mix – 20 seconds, speed 6
54. While the machine is running, gradually add butter and mix until soft and airy - 5 minutes, speed 5
55. Mix – 2 minutes, speed Max
56. Transfer the mixture into a piping bag fitted with a long tip
57. Carefully pierce two holes on top of each roll
58. Pipe the filling into the rolls and over the top of each roll to cover the two holes
59. Sprinkle the crushed hazelnuts over the filling
60. Serve

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