Pink Praline Palmiers Hearts With Krushchev Dough
Makes around 30-40 hearts - although I recommend you split the dough and use half for my Krushchev Cheese Rolls that use same dough. Or tear a third off to make a 10 inch pizza base.
Servings: 32 hearts
Ingredients
- 7 g dried yeast sachet
- 10 g salt
- 250 ml milk cold from fridge
- 150 g butter unsalted, cubed and room temperature (not melted)
- 1 tbsp sugar
- 500 g plain flour with extra for rolling
- 4-5 French pink pralines smashed into bits
- 1 egg yolk for glazing - thinned with a few drops of water and vegetable oil
Instructions
- In a large bowl, add the milk, butter, sugar and sift the flour on top. Mix with an electric mixer equipped with the dough hooks till all the ingredients are combined and soft dough forms.
- Cover the bowl with an airtight lid or plastic wrap and place in the fridge overnight. The dough becomes firm in the fridge (since the butter goes firm) but it does rise slowly, not as much as some doughs but it does rise.
- The next morning, preheat the oven to 180c or gas mark 4.
- Dust your work surface with a little flour and roll the dough into a 3mm thick rectangle. Cut it lengthwise and widthwise to smaller or bigger rectangles. Keep the dough cold - work with it as soon as you take it from the fridge. If necessary, divide into two or three parts and place the ones you're not using in the fridge while you are forming the rest.
- Cut the dough into strips around 20cm long and roll up from each end meeting half way then pinch a point to give a heart shape. Lay on a lined baking sheet and paint with your egg glaze. Scatter with smashed up praline.
- Bake for around 15 minutes or until golden brown.