Recipe Gianduja and Hazelnut Pain
To make this dish
Ingredient list
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Lievito Madre260 g Lievito Madre
312 g T45 flour
125 g water
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Croissant dough1034 g T45 flour
273 g water
119 g milk
143 g sugar
36 g honey
155 g Lescure Salted 250g butter Roll 80% fat
24 g salt
119 g fermented dough
238 g Lievito Madre
751 g Unsalted 1kg butter Sheet 84% fat
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Black cocoa dough350 g croissant dough
25 g cacao powder
30 g water
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Gianduja Baton800 g Gianduja chocolate
250 g milk chocolate (35 %)
250 g Hazelnuts
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Coffee praline115 g sugar
30 g water
550 g grilled hazelnuts
100 g icing sugar
8 g salt
12 g ground coffee
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Assembly and finishing touches200 g water
200 g sugar
Lescure Salted 250g butter Roll 80% fat
Unsalted 1kg butter Sheet 84% fat
The recipe, step by step
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01
Lievito Madre
Refresh the Madre dough with the flour and water at 35 °C and use it for the main dough.
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02
Croissant dough
After mixing all the ingredients, with the water at a base temperature of 44 °C, into the dough, let it ferment overnight at a refrigerated temperature of 2-3℃.
Fold the dough and butter sheet into 1 x 3 and 1 x 4, then chill in a freezer at -7℃ for about 30 minutes.
Roll out and fold to the final thickness.
Let it proof at 27 °C for 2-3 hours.
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03
Black cocoa dough
Make a paste by mixing cocoa powder and water into the croissant dough (quantity not included in the recipe), then let it rest.
After laminating the main dough, place it on top and roll it out to the final size – about 28x40cm.
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04
Gianduja Baton
Melt the Gianduja and the milk chocolate at 45 °C and add the roasted and coarsely chopped hazelnuts and mix.
Temper to 26 °C ad pour into a 28x28cm, 2cm deep frame.
After hardening, cut into 2.25×7cm pieces and freeze.
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05
Coffee praline
Boil water and sugar to 116℃, add hazelnuts and fry until sugar caramelizes.
Pour onto a silicone mat and let cool.
Crush and mash with a vertical mixer until it becomes a paste, then add the flour and mix well.
Add the remaining ingredients and mix. (The temperature should not exceed 50℃)
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06
Assembly and finishing touches
Roll out the dough and cut into 8,5 × 16cm and 4.8mm thick.
Put Gianduja Baton and 12 g of Coffee Praline on the cut dough and shape it.
Let it rise for a second time at 26°C for 1 hour and half.
Bake in a convection oven at 175 °C for about 17 minutes, until golden brown.
Bring to a boil the water and the sugar until the sugar has dissolved and let it cool.
Remove the Gianduja and Hazelnuts Pain from oven and brush with syrup.
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