Name: RECIPEPT: Hazelnut princesses - Mojačokolada.si
Total time: 2 h 20 min
Ingredients: 180 g sweet whipping cream (cream A); 80 g BAM hazelnut spread with cocoa; 2, 1⁄3 gelatine leaves; 100 g BAM white chocolate; 190 g sweet whipping cream (cream B); 70 g hazelnut praline; 30 g soft butter; 40 g crystallised sugar; 40 g plain flour; 10 g BAM roasted hazelnuts (crushed); 80 g of water; 45 g butter; pinch of salt; 45 g plain flour; 70-75 g eggs

Ingredients:

For the chocolate-hazelnut cream:

180 g sweet whipping cream (cream A)
80 g BAM hazelnut spread with cocoa
2, 1⁄3 gelatine leaves
100 g BAM white chocolate
190 g sweet whipping cream (cream B)
70 g hazelnut praline

FOR A SWEET DOUGH - CRAQUELIN:

30 g soft butter
40 g crystallised sugar
40 g plain flour
10 g BAM roasted hazelnuts (crushed)

For puff pastry:

80 g of water
45 g butter
pinch of salt
45 g plain flour
70-75 g eggs

Instructions:

For the chocolate-hazelnut cream:

Soak the gelatine in cold water for 5 minutes. Combine the cream A and chocolate-hazelnut spread in a small saucepan and heat while stirring. Remove from heat, add the strained gelatine and stir until the gelatine melts.

Pour the base over the chocolate, wait 1 minute and stir slowly with a spatula to melt the chocolate and combine the ingredients. Finally, add the cold, liquid cream B and stir with a spatula until smooth.

Cover the custard with plastic food film so that the film touches the custard and refrigerate for at least two hours.

For sweet-tender dough:

Then prepare the sweet puff pastry. Mix the butter, sugar and flour to form a soft dough. Add the chopped hazelnuts and knead briefly. Roll out the dough 2 mm thick between two sheets of baking paper and place in the fridge or freezer.

For puff pastry:

Preheat the oven to 175-180 °C. Bring the water, butter and salt to the boil. Once boiling, remove the pan from the heat and stir in all the flour at once with a spatula. When the flour is smoothly mixed, turn the heat up to medium and cook the dough over a medium heat, stirring, for a good minute or two.

Transfer the dough to a plastic container and leave to cool. Gradually add the beaten eggs to the cooled dough and mix until the mixture is smooth, elastic and elastic, without lumps.

For baking princesses:

Fill a piping bag fitted with a large round nozzle with the mass and spray 10 equal-sized mounds (or 12 smaller ones) onto the silicone base, making sure to spray the mass sufficiently far apart and to hold the piping bag upright while spraying.

Take the sweet pastry out of the freezer and cut out 10 circles, 4-5 cm in diameter. Place each cut circle on top of the puff pastry and press gently. Place in the oven on the middle rack (or one lower) and bake for 30 minutes. Remove the baking tray briefly, prick each princess with a toothpick and bake for a further 10 minutes. Remove the baked princesses immediately from the baking tray and cool on a wire rack.

For stuffing princesses:

Take the well-chilled cream out of the fridge and whip it with a hand mixer (whip until the cream rises and becomes fluffy).

Pierce the cooled princesses in the top centre with a larger round spout. Stuff the custard into a piping bag and fill the princesses almost to the top, then pipe the hazelnut praline into the centre of the custard.

Pipe the remaining cream on top of the princesses to cover the holes and decorate the princesses as desired.

Premium BAM baking products.

Order ingredients with a 10% discount:

Hazelnut spread with cocoa, 200 g

8,90 €

White Chocolate Drops, 250 g

6,90 €

Recipe book: modern desserts

29,90 €

Ingredients:

For the chocolate-hazelnut cream:

180 g sweet whipping cream (cream A)
80 g BAM hazelnut spread with cocoa
2, 1⁄3 gelatine leaves
100 g BAM white chocolate
190 g sweet whipping cream (cream B)
70 g hazelnut praline

FOR A SWEET DOUGH - CRAQUELIN:

30 g soft butter
40 g crystallised sugar
40 g plain flour
10 g BAM roasted hazelnuts (crushed)

For puff pastry:

80 g of water
45 g butter
pinch of salt
45 g plain flour
70-75 g eggs

Instructions:

For the chocolate-hazelnut cream:

	Soak the gelatine in cold water for 5 minutes. Combine the cream A and chocolate-hazelnut spread in a small saucepan and heat while stirring. Remove from heat, add the strained gelatine and stir until the gelatine melts.
	Pour the base over the chocolate, wait 1 minute and stir slowly with a spatula to melt the chocolate and combine the ingredients. Finally, add the cold, liquid cream B and stir with a spatula until smooth.
	Cover the custard with plastic food film so that the film touches the custard and refrigerate for at least two hours.

For sweet-tender dough:

For puff pastry:

	Preheat the oven to 175-180 °C. Bring the water, butter and salt to the boil. Once boiling, remove the pan from the heat and stir in all the flour at once with a spatula. When the flour is smoothly mixed, turn the heat up to medium and cook the dough over a medium heat, stirring, for a good minute or two.
	Transfer the dough to a plastic container and leave to cool. Gradually add the beaten eggs to the cooled dough and mix until the mixture is smooth, elastic and elastic, without lumps.

For baking princesses:

For stuffing princesses:

	Take the well-chilled cream out of the fridge and whip it with a hand mixer (whip until the cream rises and becomes fluffy).
	Pierce the cooled princesses in the top centre with a larger round spout. Stuff the custard into a piping bag and fill the princesses almost to the top, then pipe the hazelnut praline into the centre of the custard.
	Pipe the remaining cream on top of the princesses to cover the holes and decorate the princesses as desired.