1. 3 min S*1 + 12 min S2 (until full development)
2. Incorporate Butter
3. 3 mi S1 + 6 min S2 (until full butter incorporation and dough not sticking to walls)
4. 1st Fermentation: Keep Overnight in the chiller and give 1 fold.
5. Dividing: Divide at 60 gr and pre-shape in round.
6. Resting: Rest for 15 minutes
7. Shaping: flat it down and place it in Kouign Amann mold
8. Proofing: 90 minutes at 25°C and 85% RH
9. Baking in Rack Oven: At 170°C for 23 minutes.

1. Mix only on 1st speed
2. Soften the butter using a paddle, then add the Toasted hazelnut flour, sifted powdered sugar, bread flour, salt.
3. Then add the eggs. When homogeneous, fold in the crushed hazelnut.

Toast the Hazelnut, divide into 2.
Make a dry caramel with the sugar and pour over 1/2 of the hazelnuts.
In the Robot Coupe, grind the other 1⁄2 of the hazelnuts and the powder sugar.
Grind the remaining hazelnut with the caramel.
Transfer both to the stone refiner and add the rest of the ingredients.
Melt the ruby chocolate at 40°C and add to the mix.
Grind to desire texture. Temper and store.

1. Cut the bottom and top layer of the brioche.
2. Dip each side in the sugar syrup. (Don’t over dip to avoid a mushy texture)
3. Pipe Hazelnut Cream on top and leave 0.5cm on each side of the brioche plain.
4. Place some crushed hazelnut on top.
5. Bake at 170°C for 23 minutes.
6. When warm, place some ruby drop on top.
7. When cool, pipe some Hazelnut Ruby spread.