| Blend together.
|
| Blend together.
|
| Blend together
|
Blend all ingredients to a smooth dough knead for 10 minutes
Allow to rest in the fridge for 8 hours
|
| (Or dry butter)
Roll out the dough into a rectangle: 60cm in length
Incorporate the butter with a single fond
Refridgerate for 30 minutes
Then give your dough 2 single turns
Resting for 30 minutes between each turn
|
| Roll into a recangle : 22 cm in width - cut in galf length ways
Spread a layer of fondente crème Dell Artigiano over the top surface
Sprinkle liberally with Callebaut Hazelnut Bresilienne
Roll up
Cut 12 cm lengths
Cut each length in half
Twist the 2 halves together
Allow to prove for approx. 45 minutes
Bake at 180°C for 15 to 18 mintes
Once baked sprinkle the ends of each pastry with icing sugar
|
