Difficult
Makes: 18 Yield
Laminated hazelnut dough with a rich and sweet hazelnut filling baked into a perfect round. A perfect Breton cake!Laminated hazelnut dough with a rich and sweet hazelnut filling baked into a perfect round. A perfect Breton cake!
- Shelf life:
- 2 days
- Conservation:
- Room temperature
Containing: 3 Components
Hazelnut Filling
Ingredients: Hazelnut Filling
-
100 ghazelnut flour
-
20 glemon zest
Preparation: Hazelnut Filling
- Toast hazelnut flour until lightly golden
- Mix all together until homogenous
View tools
- Paddle attachment*
- Stand Mixer
Kouign Amann Dough
Ingredients: Kouign Amann Dough
-
900 gbread flour
-
24 gsalt
-
40 gCorn flour
-
25 gfresh yeast
-
20 gPDO Isigny Butter
-
620 gwater
-
80 gLiquid Levain
Preparation: Kouign Amann Dough
- Double Fold while incorporating sugar
- Shaping: Keep incorporating sugar until 6mm thick
- Portion into 9.5cm squares
- Fill with hazelnut filling using a #20 portion scoop, then close
- Proofing: 30-45 minutes at 28 C and 80% RH
- Baking: 170C for 32 minutes
Assembly
Ingredients: Assembly
-
1350 gKouign Amann Dough
-
500 gPDO Isigny Butter
-
350 gsugar
-
Q.S.Hazelnut Filling
Preparation: Assembly
- Planetary Mixer: 3 minutes S1 + 8 minutes S2
- Dividing: 1350g
- First Fermentation: Give 1 fold and rest overnight in chiller
- Folding: Incorporate 500g of PDO Isigny Butter
- Double Fold
- Rest 30 Minutes in freezer
- Double Fold while incorporating sugar
- Shaping: Keep incorporating sugar until 6mm thick
- Portion into 9.5cm squares
- Fill with hazelnut filling using a #20 portion scoop, then close
- Proofing: 30-45 minutes at 28 C and 80% RH
- Baking: 170C for 32 minutes
View tools
- Knife
- Cutting board
- Plastic wrap
- Dough sheeter
- Stand Mixer
- Dough Hook Attachment
- Jumbo Muffin Pan
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