Yeast puff pastry

1kg flour

150g sugar

20g salt

· 10g improver for croissant

30g instant yeast

150g delicious

100g milk

100g eggs

250g cold water

* 2 DOUBLE LAPS.

450G special growing gold leaf new formula

At 1st speed knead the flour, sugar, salt, improver, instant yeast, milk, eggs, and water for 6 min.

Fraser 6 min at second speed incorporate the delicious cut dice, you must have a dough at 24 ° / 25 °

Point 25 min and go into the cold

Hazelnut cream

1L milk

200g sugar

120g creamy powder

· 20g Vanoise hazelnut paste

100g natural hazelnut paste

Cook a pastry cream with the milk, sugar and cream powder, let cool.

Add the two hazelnut pastes to film and keep until use

Choux pastry

300g water

200g milk

200 the delicious

10g salt

10g sugar

300g flour

450g eggs

Bring water, milk, delicious, salt and sugar to a boil

Remove from the heat and add the flour all at once. dry the panade over low heat.

Warm with a paddle mixer and incorporate the eggs one by one

Dressing cabbage

Cracker

200g delicious

260g brown sugar

220g flour

60g hazelnut powder

Using a palette, mix all the ingredients together, spread over a thickness of 3 mm and put in the fridge to cut out and put in the freezer

Hazelnut praline

500g whole raw hazelnuts

500g sucks

150g water

10g vanilla paste

· 3g of salt

Cook the water and sugar to 120 °, add the toasted hazelnuts

Mix vigorously to crystallize the sugar, caramelize and allow to cool, pass to the grinder to have a very fine texture.

Syrup for soaking

500g sugar

500g water

1 orange

Boil sugar, water and orange in half