Hazel

Knead all ingredients, except the Croissant Butter (2) for 8 minutes.

Place the dough in a small container and let rise for 1 hour at ambient temperature.

Allow to rest in the refrigerator for 1 night.

Stretch the dough in the dough sheeter, so the Croissant Butter sheet fits on the dough.

Fold the dough over the butter and close.

Give a single (1x3) and a double tour (1x4).

Store in the refrigerator overnight.

Laminate the dough to a thickness of 7mm and shape the croissants.

Place on trays to ferment 2 à 2,5 hours at 27°C.

Cut the croissant dough of 5 cm by 20 cm.

Fold and shape the strips in a cube baking tin.

Bake at 170°C during 20 minutes.

Boil 1/4 off the Stand & Overrun and dissolve the gelatin mass.

Make a ganache with the white chocolate.

Add the rest of the Stand & Overrun by using a hand blender and add the Frangelico.

Leave overnight and whip till the right consistency.

Caramelize the sugar and vanilla, then incorporate the hot toasted hazelnuts.

Spread the mixture onto baking paper to cool.

Remove the vanilla pod and blend everything until smooth.