MADE WITH ST-ALLERY® REVOLUTION PLATE FOR LAMINATED PASTRY
How to make Crocake Hazelnut
Make a dough from all the ingredients without the ST-ALLERY® Revolution and the ST-ALLERY® Lux.
Add the fats after 3 min.
Mix until you have a homogeneous and elastic dough.
Divide into pieces of 65 gr.
Roll out and spread a small amount of ST-ALLERY® Revolution margarine on the piece of dough.
Cut into 2 pieces and roll up and place into the forms.
Prove for 90 min. at 32°C.
Glaze with egg wash before baking.
Bake for 20 min. at 190°C.
Make a hole in the middle after baking the crocakes.
Fill it with hazelnut cream.
Put some caramellized hazelnuts on the top for finishing
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