- Yield: 12
- Prep Time: 2h 30 min
- Cook Time: 20 minutes
Hazelnut Praline Pastry Wheels
Last weekend I finally took on a task that I wanted to do for quite some time: making my own pastry dough. And not just any dough, but a Danish Dough for the flakiest and butteriest pastries. For that, I have been reading recipes and articles and I decided to go with the recipe from Martha Stewart's Baking Handbook. I did leave out the cardamom and I also directly put pieces of butter onto the dough and didn't mix it with flour first. This was the way it's described in the book, I assume she adjusted the online recipe after user feedback. It is pretty straightforward without blabing too much around the topic, but detailed enough to execute each step with confidence. As mentioned in many recipes, the quality of a dough like this is directly linked to the quality of the butter you're using. Thus, I highly recommend using high-quality European butter with a high fat content, such as Kerrygold.
For me, the making was a three day process. Friday afternoon I made the dough, wrapped it in plastic wrap (leave some room for the dough to extend so it doesn't burst through the plastic), left it in the fridge overnight, and enjoyed a night out with great friends at Happy Hour. Saturday, after recovering, I started the tours. Rolling the chilled dough into a rectangle and folding in the butter, resting the dough in the fridge for a good 90 minutes after the first tours and overnight after the last. After that, I went on to celebrate and ring in the New Year with a couple friends in Oakland, which was a lot of fun. Sunday, I could finally start making actual pastries after cutting the dough in thirds and freezing two of them.
I was set on making pastry wheels with a sweet and decadent hazelnut filling, so I came up with this combination of chocolate pastry cream, hazelnut praline dust, and chopped hazelnuts as a filling and it turned out just beautiful. See for yourself or better, make them for yourself. Store bought puff pastry dough can be used instead of the homemade dough.
- Danish Dough - 1/3 batch, see above
- Toasted Hazelnuts - 1/2 cup, chopped
- Egg - 1 large, for eggwash
- For the Pastry Cream
- Whole Milk - 1 cup
- Granulated Sugar - 4 tbsp
- Cornstarch - 2 tbsp
- Eggs - 2 large, yolks only
- Vanilla Bean - 1, seed scraped out
- Butter - 1 tbsp
- Semi Sweet Chocolate - 2 oz.
- Salt - 1 pinch
- For the Praline Dust
- Granulated Sugar - 1/4 cup
- Hazelnuts - 1/2 cup, chopped
- Keep your dough in the fridge until all the other components are ready to assemble
- To make the pastry cream, heat milk, 2 tbsp sugar, the vanilla bean seeds, and salt in a saucepan over medium high heat and bring to a boil
- In a heat resistant bowl whisk eggyolks, remaining sugar, and cornstarch until smooth. The mixture will look super dry in the beginning but will start to turn smooth after some whisking.
- Very slowly pour the hot milk into the egg mixture, whisking constantly until it is all incorporated.
- Pour mixture back into the saucepan, and bring back on to a medium heat and stir with a wooden spoon until it starts to thicken.
- Once it thickened, put into a clean bowl, add butter and chocolate, and stir for 5 minutes until everything is well incorporated and the mixture has cooled down.
- Push through a strainer to remove any lumps, press plastic wrap directly onto the surface, and chill in the fridge for 1 hour.
- To make the praline dust, melt the sugar over medium high heat.
- As soon as it starts turning golden, add the hazelnuts and toast them until fragrant.
- Pour on a nonstick aluminum foil or parchment paper and let cool. Careful, this mixture is extremely hot and can cause severe burns.
- Once the mixture has cooled and hardened, use a food processor or spice grinder to grind it into dust. Set aside.
- Roll out the pastry dough to a rectangle of about 11 x 15 inches. The more rectangular, the better, the short side facing to you.
- Spread a thin layer of the pastry cream onto the dough, covering the entire surface evenly but leave a strip of about 2 inches uncovered at the top end.
- Sprinkle hazelnut praline dust and chopped toasted hazelnuts evenly over the chocolate cream.
- Starting on the short side facing to you, roll the dough up as tight as possible. You want as little air trapped in the roll as possible.
- Set the roll seamside down onto a cutting board and chill for 30 minutes.
- Once chilled, cut the ends of (don't throw them away, you can still bake and eat them) and cut the remaining roll into 12 wheels.
- Set onto a baking sheet, lined with parchment paper, cover and let proof for 45 to 60 minutes in a warm environment.
- Brush tops and sides with eggwash and bake at 375° for about 20 minutes, rotating the baking sheet halfway through.