Description
Very airy and incredibly tasty, and incredibly chocolate puffs, inside each of which you can find hazelnut praline, wafer crumbs and again the chocolate!
Ingredients
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Puff pastry
500 g
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Chocolate milk
135 g
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Hazelnuts
90 g
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Sugar
60 g
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Waffles
70 g
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Butter
20 g
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Chicken egg
1 piece
Cooking
To cook all foods. Sugar I used brown "Mistral small". Waffles I took with chocolate filling, but you can take a regular waffle cake.
In a deep saucepan or frying pan with a thick bottom caramelizing sugar. Add to caramel hazelnut, quickly stir and place on parchment paper to cool.
The cooled pralines to break into pieces, place in a blender and grind in a large crumb with pieces of nuts and caramel.
Chocolate melt in a water bath or in a microwave oven. Add praline, wafer crumbs and melted butter. Mix well.
Puff pastry roll out to a thickness of about 4 mm. Cut out circles with a diameter of 12 cm Edges of the dough grease egg white. In the center of each circle place about 2 tsp. chocolate pralines. No need to overdo it with stuffing, otherwise they will not close.
Each circle fold the Crescent. Well fix the edge. For reliability I pressed down the edges with tines of a fork.
Place the buns on a baking sheet. If you have a yeast dough, then leave it to rise for 1-2 hours. I took yeast-free, so this step is skipped. Grease muffin with egg yolk and send in the oven. There at a temperature of 190°C, they will be 20 minutes.
Ready and cooled rolls to water from one edge with melted chocolate and sprinkle with chopped nuts.
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