Monday, October 12, 2015

Baking Bootcamp: Chocolate Hazelnut Rolls with Quick Puff Pastry

Hello hello!

Joy the Baker and King Arthur Flour have teamed up again to create another baking bootcamp!  Last year I found out about it too late and was only able to make one of the recipes: Triple Berry Cinnamon Swirl Bread.  It was absolutely delicious!

When I heard another bootcamp was starting up, I couldn't wait!  This time they are focusing on techniques.  The first recipe focuses on a quick puff pastry.  I have to admit, I was a little nervous at first, but once I began making it, the nerves disappeared.

And can I just say, as a side note here, that anything with hazelnut is right up my alley.  Right?!

So...let's get started!

Ingredients for Quick Puff Pastry

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/4 tsp. fine salt
  • 20 tbsps. high-quality salted butter,cold and cut into cubes
  • 2/3 cup ice cold water

Ingredients for the Filling
  • 11 oz. can Hazelnut Praline Paste (or 1 1/4 cups nutella)
  • 3 tbsps. salted butter, melted (omit if using nutella)
  • 1/2 cup coarsely chopped roasted hazelnuts
  • 1/2 cup coarsely chopped dark chocolate (omit if using nutella)

Ingredients for the Glaze
  • 1 1/2 cups powdered sugar
  • 4 - 7 tbsps. heavy cream or water (depending on how thick you like your glaze)

  1. To make the puff pastry, combine the flour and salt in a medium bowl.
  2. Add the butter and toss to coat.
  3. Using a pastry cutter or your hands, quickly work the butter into the dough.  It will be very crumbly with large bits of butter throughout the dough.
  4. Make a well in the center of the mixture and pour in all the water.  Using a wooden spoon, quickly stir to incorporate the dough.  The dough will be slightly wet and sticky.  Try not to overmix.
  5. Flour your work surface and add the dough.  Pat it and shape into a rectangle, about 1 1/2 inches thick.
  6. Flour the rolling pin and roll the dough to about 10 - 12 inches long and about 8 inches wide.
  7. Fold the bottom third of the dough over the middle of the dough.  Fold the upper third of the dough on top of the middle fold.  Rotate the dough 1/4 turn and repeat.  Pick up the dough and use additional flour on the counter to prevent sticking.
  8. Roll out, fold, and turn the dough at least 6 - 7 times.
  9. When done, wrap the dough in plastic wrap and chill for 1 hour.
  10. When ready to make the rolls, place a rack in the upper third of the oven and preheat to 350 degrees.  Lightly grease a muffin tin with butter or nonstick spray and set aside.
  11. Remove the dough from the fridge and place on a a well floured surface.  Roll the dough into a 1/4 inch thick rectangle.
  12. If using the hazelnut praline spread, in a small bowl, stir together the spread and melted butter.
  13. Spread a generous amount of your hazelnut praline or nutella spread onto the dough.
  14. Sprinkle with chopped hazelnuts and chopped chocolate.
  15. Begin rolling the from the long or tall end, finishing seam side down.
  16. Slice into 12 even rolls, about 1 1/4 inches thick.
  17. Place rolls into prepared muffin tin and bake until golden brown and bubbling, about 24 - 28 minutes.
  18. Remove from the oven and allow to cool for 10 minutes in the pan before removing them onto a wire rack.
  19. Whisk together the powdered sugar and heavy cream or water to glaze consistency of your desire.
  20. Frost and enjoy!

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