Ingredients

• 45g Unsalted Butter
• 250g Unsalted Butter
• Hazelnuts as needed
• 450g Plain Flour
• 30g Fresh Yeast
• 90g Caster Sugar
• 8g Salt
• 30g Egg
• 225g Water
• 3 Egg Yolks
• 10g Cornflour
• 320g Whole Milk
• 100g Dark Chocolate Chips
• ¼ teaspoon Vanilla Extract
• ½ tablespoon Honey
• ½ tablespoon Unsalted Butter
• 3 ½ tablespoons Water
• 2 tablespoons Cocoa Powder
• 130g Icing Sugar

Tools

• Oven
• Whisk
• Cooling rack
• Plastic wrap
• Rolling pin
• Kenwood Chef
• Large saucepan
• Muffin pan - 12-hole
• Work surface
• Large glass bowl
• Kenwood bowl - kenwood chef
• Lightly floured surface

Method

1. Grease a clean muffin pan
2. Attach Spiral Dough Tool
3. Add plain flour, fresh yeast, caster sugar, salt, egg and water to the Kenwood Bowl
4. Mix - 1 min, Speed 5
5. Then add unsalted butter to the Kenwood Bowl
6. Mix - 2 min, Speed 2
7. Transfer dough to large glass bowl
8. Cover with plastic wrap
9. Prove overnight in fridge
10. Line a clean work surface with plastic wrap
11. Add unsalted butter to the work surface
12. Cover with plastic wrap
13. Flatten into a rectangle
14. Transfer dough to lightly floured surface
15. Roll into a rectangle
16. Transfer the butter from the plastic wrap into the centre of the rolled-out dough
17. Fold the edges of the dough over to enclose the butter fully and tightly pinch the seams to seal
18. Using a rolling pin, lengthen the dough by pushing and lifting the rolling pin down the dough
19. Roll until 1/8" (5mm) thick
20. Fold the bottom edge up to the centre and fold the top down to cover the first fold
21. Turn the dough 90º and immediately repeat the rolling and folding action
22. Wrap with plastic wrap
23. Chill in fridge - 30 min
24. Repeat the folding and chilling process 2 more times
25. Roll out the dough into a square about 2 cm thick
26. Use a knife and ruler to trim the dough into a neat square
27. Cut into 12 right angle triangles
28. Roll each triangle from the base of the triangle to the tip, wetting the tip to ensure the dough sticks
29. Place the dough rolls into the prepared tin with a pointed end facing up, lightly press each one into the tin
30. Cover with plastic wrap - 1 hr
31. Remove the plastic wrap
32. Pre-heat oven - 190°C
33. Bake - 14 min, 190°C
34. Let cool onto cooling rack
35. Clean Kenwood Bowl
36. Attach Whisk
37. Add egg yolk and caster sugar to the Kenwood Bowl
38. Mix then scrape bowl - 2 min, Speed 5
39. Mix - 4 min, Speed 5
40. Then add cornflour to the Kenwood Bowl
41. Mix then scrape bowl - 1 min, Speed 5
42. Mix - 30 sec, Speed 5
43. Add whole milk to a clean large saucepan
44. Heat until just boiling
45. Transfer content of large saucepan to Kenwood Bowl while machine is running
46. Mix - 2 min, Speed 3
47. Transfer milk mixture to large saucepan
48. Heat until thickened while stirring frequently
49. Remove and turn off heat
50. Add dark chocolate chips to the large saucepan
51. Mix until completely melted
52. Transfer to a piping bag and refrigerate until completely cold
53. Clean Kenwood Bowl
54. Attach K Beater
55. Add vanilla extract, honey, unsalted butter, water, cocoa powder and icing sugar to the Kenwood Bowl
56. Mix until smooth - 2 min, Speed 4
57. Use a knife to pierce a hole in the bottom of each cruffin
58. Remove the piping bag from the fridge and cut the end of the piping bag open
59. Pipe the chocolate crème patisserie into each cruffin
60. Add the chocolate sauce from the Kenwood bowl to the top of the cruffins
61. Sprinkle with hazelnuts
62. Serve

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