Mix everything except the yeast for 2 minutes on low speed.

Add the yeast and knead for 6 minutes on medium speed.

Shape the dough into a ball and let it rest covered for 20 minutes at room temperature.

Roll out the dough to a size of 60cm x 40cm and refrigerate for 16 hours at 0°C.

Incorporate a 500g sheet of 82% butter and perform 2 double folds in succession.

Rest at 0°C for 60 minutes and roll out the dough to 0.35mm thickness.

Cut rectangles of 15cm x 5cm and roll them into small tubes.

Place 3 tubes into well-greased rectangular metal molds (14cm x 4cm).

Ferment for 3 hours at 25°C and bake at 170°C for 22 minutes in a convection oven.

Unmold and let cool at room temperature.

Heat the milk with vanilla and salt to 60°C.

Infuse for 2 hours.

Meanwhile, mix the caramelized sugar powder with the starch.

Strain the infusion and mix it with the sugar mixture.

Add the egg yolks and heat to 90°C.

Off the heat, add the cream and emulsify using a Thermomix.

Cool to 3°C and mix in the hazelnut paste. Emulsify again until smooth.

Using an injector nozzle, fill each cruffin with 30 grams of hazelnut cream followed by 5 grams of Callebaut hazelnut praline.

Spray the cruffins with neutral glaze and grate toasted hazelnuts on top using a Microplane grater.

Place hazelnut halves irregularly on the surface and lightly dust with ground cinnamon.