Paris brest croissant

Knead all ingredients (except the Croissant Butter) on low speed for 4 minutes.

Knead for another 6 minutes on high speed, but do not fully develop the dough.

Set aside 200 g of dough and mix with 20 g cocoa powder.

Chill the dough in the freezer for 30 minutes, then rest overnight in the refrigerator.

Laminate the Croissant Butter into the dough with a single fold (x3), then rest for 30 minutes.

Give one double fold (x4).

Chill again: 20 minutes in the freezer, then 30 minutes in the fridge.

Roll out the cocoa-colored dough and place it on top of the main dough.

Cut strips of laminated dough and place them as a top layer.

Blend hazelnuts with sugar into a fine paste.

Add egg white until a pipeable consistency is achieved.

Form sticks approximately 23 cm long and 1 cm thick.

Chill well.

Roll out the composed dough to 4 mm thickness.

Cut into 23 x 4 cm strips.

Place a stick of hazelnut paste at the beginning of each strip.

Roll up tightly into a sealed roll.

Place seam-side down in greased bundt molds.

Proof for 1.5 to 2 hours at 26°C.

Bake for approximately 20 minutes at 175°C.

After baking, glaze with sugar syrup (1:1).

Caramelize the sugar, and add the salt.

Mixed with the hazelnuts and let it chill.

Blend it till a smooth paste.

Whip all ingredients together into a pipeable cream.