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By Nicolas Boussin - Maxime Guérin

Recipe Chocolate Hazelnut Babka

To make this dish

Ingredient list

  • KUGELHOPF INSPIRED DOUGH
    460 g plain flour (T55, approximately 11% protein)
    460 g strong flour (T45, approximately 14% protein)
    24 g salt
    138 g sugar
    52 g yeast
    310 g eggs
    185 g milk
    370 g Elle & Vire Professionnel® Unsalted Gourmet Butter
  • CHOCOLATE HAZELNUT SPREAD
    200 g hazelnuts
    200 g icing sugar
    200 g dark chocolate
  • CHOCOLATE HAZELNUT BABKA FILLING
    160 g hazelnuts
    120 g pépites de chocolat noir
  • GUM ARABIC GLAZING SYRUP
    250 g water
    250 g raw sugar
    100 g glucose syrup
    40 g gum arabic

The recipe, step by step

  1. 01

    KUGELHOPF INSPIRED DOUGH

    Place all ingredients in the refrigerator the night before. Mix the two types of flour, yeast, salt and sugar with the eggs and milk for 5 minutes on speed 1 of the stand mixer. Knead on speed 2 for 12 to 15 minutes. (the temperature of the dough should reach no more than 24-25°C maximum). When the dough pulls away from the sides of the bowl, mix in the butter cut into pieces. Set aside and refrigerate overnight. 

  2. 02

    CHOCOLATE HAZELNUT SPREAD

    Roast the hazelnuts in a 150°C convection oven for 15 minutes and let cool. Chop the roasted hazelnuts and icing sugar glace in a food processor until smooth. Add the melted chocolate at the end. 

  3. 03

    CHOCOLATE HAZELNUT BABKA FILLING

  4. 04

    GUM ARABIC GLAZING SYRUP

    Melt all the ingredients together, blend with a hand mixer, strain though a sieve and let cool.

  5. 05

    ASSEMBLY

    Roll out the dough to a thickness of 2.5 mm and a width of 30 cm. Spread with 600 g of hazelnut chocolate spread (at 35°C) and sprinkle with chopped hazelnuts and dark chocolate chips. Roll up, cut into four and place in the freezer for a few minutes. Cut each piece lengthwise in 2. Twist starting from the centre (be careful not to stretch it longer than the length of the mould). Place in the buttered cake moulds and let rise for 3½ to 4 hours at 26°C. Bake in a 155°C convection oven for approximately 35 minutes, turning the moulds around when half baked. Remove from the oven and brush the cakes with syrup.