헤이즐넛 데니쉬(HAZELNUT DANISH)

CROISSANTS DOUGH

• Mix all ingredients, except second part of butter and color, at 1st speed for 10 min, and 2nd speed 4 min. The dough should be at
  25°C after mixing. Scale one part of the dough at 3kg and mix the rest of the dough with cocoa powder already mixed with milk.
  Let about 15 min on table before making a flat rectangle and store in fridge at 4°C for 12h.
  Laminate the dough 4 times longer than larger, laminate butter 2 times longer than larger, and place the butter on the
  dough before you fold in 2. Turn 45°C,laminate 4 times longer than larger and fold in 4. Moisten the surface, laminate the
  colored dough on same size as first dough and stick on the top. Let cooling down 1h in fridge at 4°C.

HAZELNUT CREAM

• Mix the powder with a little part of cold milk, warm up the rest of the milk and add the first preparation when it’s boiling, to cook
  as custard cream. Incorporate the praline at the end and cooling down.
  
  MONTAGE
  Laminate the croissant dough at 3,3mm, and cut rectangles 20x15cm.
  Cut lines on surface of colored dough and fill with some cream and roll them with the color outside.
  Let grow at 27°C for minimum 2h30. Brush or spray only egg white before baking in oven at 160°C for around 25min. Brush after
  baking with diluted with egg white glucose syrup to give the shiny and stick some roasted hazelnuts.