Chocolate Hazelnut Cresent

Working Method

Place all ingredients into mixing bowl.
Mix for 2 minutes on slow speed and 7 minutes on fast speed. Dough temperature ± 24° C .
Rest dough for 5 min then roll out into a rectangular shape of 30cm wide and 3mm thick.
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.
Prove for ± 50 minutes.
Spray with Sunset Glaze before baking.
Bake at 220° C for ± 25 minutes.
Spread Carat Nuxel on top while hot and sprinkle with roasted hazelnuts.

Author: Chipkins Puratos

Complexity level: