Paris brest croissant
A delectable croissant-inspired creation featuring rich hazelnut paste, praline, and a creamy mascarpone hazelnut filling.
Ingredients
- 2000 g flour (T45)
- 90 g fresh yeast
- 60 g honey
- 180 g sugar
- 260 g milk
- 580 g cold water (4°C)
- 80 g salt
- 300 g Debic Brioche Butter (for the dough)
- 1000 g Debic Croissant Butter (for laminating)
- 20 g cacoa powder
- 250 g blanched roasted hazelnuts
- 250 g fine sugar
- 100 g egg white
- 10 g salt
- 250 g roasted hazelnuts
- 500 g Debic Cream Plus Mascarpone
- 30 g sugar
- 80 g hazelnut praliné
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