Recipe Hazelnut finger croissant
To make this dish
Ingredient list
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Croissant dough1000 g T45 flour
300 g water
170 g milk
20 g salt
120 g sugar
45 g yeast
100 g Lescure Unsalted 250g butter Roll 82% fat
200 g Active sourdough
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Lamination1000 g croissant dough
300 g Unsalted 1kg butter Sheet 84% fat
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Chocolate Baton300 g praliné
300 g Dark chocolate couverture
150 g Chopped hazelnuts
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Salted caramel70 g sugar
140 g Lescure UHT Cream 35% fat
1.5 g fleur de sel
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Assembly and finishing touchesSQ Roasted hazelnut halves
SQ fleur de sel
Lescure Unsalted 250g butter Roll 82% fat
Unsalted 1kg butter Sheet 84% fat
Lescure UHT Cream 35% fat
The recipe, step by step
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01
Croissant dough
With a base temperature between 46-48 °C, put all the ingredients in a mixing bowl. Mix the ingredients for 5 minutes.
Then, knead all the ingredients at level 1 for 10 minutes and at level 2 for 3 minutes. The dough texture should be medium - the consistency of a batard dough, and at the temperature of 24 °C.
Shape the dough into a ball and let it rest for 30-40 minutes.
Roll out the dough if necessary, and leave it to proof for 10-12 hours at 2°C.
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02
Lamination
Perform the 1 x 4 and 1 x 3 method - one double turn, then one single turn.
Then, let it rest for 45 minutes at 0 °C.
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03
Chocolate Baton
Melt the praline and dark chocolate couverture in a double boiler. Add chopped hazelnuts.
Pour into a square mold and let it cool.
When cooled, cut into 12×2cm pieces and store in the refrigerator.
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04
Salted caramel
Dissolve the sugar until it turns color.
Add the pre-heated whipping cream and boil to 105℃.
Add fleur de sel and store in the refrigerator.
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05
Assembly and finishing touches
Roll the croissant dough out to 40×22cm and freeze at -18℃ for 30 minutes.
Cut the dough into 1cm wide pieces and place them on top of the remaining dough.
Roll out the dough to 3mm thickness. Cut into 12×9cm strips.
Place a chocolate bar in the center of the dough and close it.
Let it proof at 27 °C for 1 hour and half.
Then, bake it in a convection oven at 170 °C for 14 minutes, and let it cool on the grill.
Top with caramel and garnish with hazelnut halves and fleur de sel.
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