Chocolate Hazelnut Cresent


Working Method

Part 1
  1. Place all ingredients into mixing bowl.
  2. Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 24° C .
  3. Rest dough for 5 min then roll out into a rectangular shape of 30cm wide and 3mm thick.
  4. Spread Carat Nuxel over the dough and cut into long triangles 28cm - 30cm long and 10cm wide. Roll the triangle up starting at the wide end.
  5. Prove for ± 50 minutes.
  6.  Spray with Sunset Glaze before baking.
  7. Bake at 220° C  for ± 25 minutes.
  8. Spread Carat Nuxel on top while hot and sprinkle with roasted hazelnuts.


About this recipe

Author: Chipkins Puratos

Complexity level:  


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