Hazelnut Indulgence Cube
Made with St. Villepré® Crème/Dough and St. Villepré® Plate for Lamination
Cooking Time
45 mins
Serving Suggestion
60 people
Difficulty
Allergy information
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How to make Hazelnut Indulgence Cube
1
Mix the flour, sugar, salt, yeast and water for 2 minutes at slow speed
2
Add the butter and mix for 1 minute slow and 8 minutes at medium speed
3
Let the dough rest for 20 minutes in the freezer
4
Roll the butter for lamination at 7 mm
5
Give the dough 1 single and 1 double turn
6
Let the dough rest for 20 minutes in the fridge
7
Roll the down to 3 mm
8
Cut stripes off 26 cm long and 3 cm high
9
Roll them up and place in a square mold on a baking plate
10
Proof for 90 minutes
11
Put a baking paper and baking plate on top
12
Bake for 20 minutes at 190°C
13
Once cooled down fill with the chocolate hazelnut paste and decorate the top with the chocolate fondant sugar and shredded hazelnuts
Ingredients used
Vandemoortele Ingredients
Other Ingredients
Croissant dough:
2 kg flour
200 g sugar
40 g salt
140 g yeast
480 g water
480 g milk
200 g St-Villepré butter for incorporation
1 kg St-Villepré butter for lamination
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Filling and decoration:
2.5 kg chocolate hazelnut paste
500 g chopped hazelnuts
1.5 kg chocolate fondant sugar