Puff pastry brioche with gianduja and hazelnut praline
– brioche dough
– gianduja
– hazelnut praline
Puff pastry dough
12g fresh baker’s yeast
250g flour
90g milk
5g of salt
25g sugar
45g of eggs
20g butter
+
180g butter for kneading
Add the yeast, flour, salt, sugar, egg, milk and butter to the bowl of a food processor. Mix on low speed for 20 minutes. Place in a bowl in the fridge overnight. Work the butter into a rectangle. On a lightly floured work surface, degas the dough and roll it out into a rectangle twice the width of your tourage butter. Place the butter in the middle, close the dough over it and make a double turn then a single turn. Put a knife on each side. Place the dough in the fridge for at least 30 minutes between each turn. Roll out the pastry to 1cm and cut into 3cm x 12cm strips. Fold the dough into a pastry circle. Leave to rise for 2 hours and then bake for 35 minutes at 170°C.
Gianduja
50g hazelnuts
80g milk chocolate
30g icing sugar
Roast the hazelnuts for 15 minutes in the oven at 150°C. Rub the hazelnuts to remove the skin. Mix with the icing sugar and melted milk chocolate. Set aside.
Hazelnut praline
50g hazelnuts
25g caster sugar
Roast the hazelnuts for 15 minutes in the oven at 150°C. Rub the hazelnuts to remove the skin. Pour the caster sugar into a saucepan and heat to obtain a caramel. When it is a nice golden colour, pour it onto a piece of baking paper and let it cool and harden. Then mix with the hazelnuts to obtain the praline.
Assembly
Add the gianduja halfway up each hole and finish with the praline.
