Grease the muffin tin.

Roughly chop the hazelnuts.

Fit the Spiral dough tool to the machine.

Add Ingredients 1 (flour, yeast, sugar, salt, egg, water) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 1 for 5 minutes.

Add Ingredients 2 (butter) into the Mixer bowl.

Mix on speed 2 for 2 minutes.

Transfer the dough into the large glass bowl.

Cover with plastic wrap.

Prove in the fridge overnight.

Line a worksurface with plastic wrap.

Add Ingredients 3 (butter) onto the plastic wrap.

Cover with plastic wrap.

Gently flatten the butter into a rectangle using a rolling pin and set aside.

Transfer the dough to a lightly floured worksurface.

Roll out the dough into a rectangle.

Transfer the butter from the plastic wrap into the centre of the rolled-out dough.

Fold the edges of the dough over to enclose the butter fully and tightly pinch the seams to seal.

Lengthen the dough by pushing and lifting the rolling pin down the dough.

Roll out the dough until about 5 mm thick.

Fold the bottom edge up to the centre and fold the top down to cover the first fold.

Turn the dough 45º and immediately repeat the rolling and folding action.

Cover with plastic wrap.

Chill in the fridge for 30 minutes.

Repeat the folding and chilling process twice more.

Transfer the dough to a lightly floured surface.

Roll out the dough into a square about 2 cm thick.

Trim the dough into a neat square using a knife and ruler.

Cut into 12 right angle triangles.

Roll each triangle from the base to the tip, wetting the tip to ensure the dough sticks.

Place and lightly each dough roll into the muffin tin with a pointed end facing up.

Cover with plastic wrap for about 1 hour or until doubled.

Pre heat the oven to 190ºC.

Remove the plastic wrap.

Bake for 14 minutes at 190ºC.

Leave to cool on a wire rack.

Retrieve, clean the Mixer bowl and fit the Whisk tool.

Add the first 2 items of Ingredients 4 (egg yolks, caster sugar) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 5 for 2 minutes.

Scrape down the bowl.

Mix on speed 5 for 4 minutes.

Add the last item of Ingredients 4 (cornflour) into the Mixer bowl.

Mix on speed 5 for 1 minute.

Scrape down the bowl.

Mix on speed 5 for 30 seconds.

Add Ingredients 5 (milk) into the large saucepan.

Heat until just boiling.

Transfer the contents of the saucepan to the Mixer bowl while the machine is running.

Mix on speed 3 for 2 minutes.

Transfer the contents of the Mixer bowl back into the saucepan.

Heat until thickened, stirring frequently.

Remove from the heat.

Add Ingredients 6 (chocolate chips) into the large saucepan.

Mix until completely melted.

Transfer the contents of the saucepan to the piping bag.

Refrigerate until completely cold.

Retrieve, clean the Mixer bowl and fit the K beater.

Add Ingredients 7 (vanilla extract, honey, butter, water, cocoa powder, icing sugar) into the Mixer bowl.

Attach the Mixer bowl to the machine and fit the splash guard.

Mix on speed 4 for about 2 minutes until smooth.

Remove the piping bag from the fridge.

Pierce a hole in the bottom of each cruffin.

Pipe the chocolate crème patisserie into each cruffin.

Add the chocolate sauce from the Mixer bowl to the top of the cruffins.

Sprinkle with Ingredients 8 (hazelnuts).

Serve.