Roasted Hazelnut & Bittersweet Chocolate Rough-Puff Bâtonnets

Instructions

1. 1

   Prep the hazelnut filling. In a small bowl, toss 100 g whole roasted hazelnuts (save the remaining for the finish) with 35 g turbinado sugar, 70 g 70% bittersweet chocolate, and 1 tsp orange zest. Set aside in a cool spot so the chocolate doesn't melt.

   5 min

   Tip: Chop the chocolate into coarse rubble rather than dust; fine powder will muddy the layers, but distinct flecks melt into pockets of ganache inside the pastry.

2. 2

   Make the base rough puff. In a large wide mixing bowl, whisk 250 g unbleached all-purpose flour and 1 tsp fine sea salt. Toss in 200 g unsalted cultured butter until every cube is coated in flour. Using your thumbs and pointer fingers, press each butter cube flat into a broad coin—do not rub them down into cornmeal. Butter is not a garnish; keeping large, flat sheets of butter is what generates steam pockets.

   5 min

   Tip: Work fast. If the butter feels sticky or softens past room temperature, throw the entire bowl in the freezer for 5 minutes.

3. 3

   Drizzle 100 ml ice water around the edge of the flour bowl. Use a silicone bench knife or your hand like a claw to gently toss until a shaggy, dry dough forms with visible flour patches. Tip out onto a lightly floured board and pat firmly into a rough 6x8-inch rectangle.

   5 min

   Tip: It will look under-hydrated and crumbly. Do not add extra water; the moisture hydrates evenly during the rolls and refrigeration.

4. 4

   Execute Turn 1. Roll the dough into a 8x16-inch rectangle, keeping the edges square. Fold the top third down and the bottom third up like a business letter (a tour simple). Turn the dough 90 degrees.

   5 min

   Tip: Use the side of your rolling pin to tap the edges straight before rolling so you maintain clean corners.

5. 5

   Laminate the filling during Turn 2. Roll the dough out again to roughly 8x18 inches. Scatter the hazelnut-chocolate mixture evenly across the middle two-thirds of the dough. Fold the bottom third up over the center, then the top third down. Gently press with the rolling pin to lock the layers, wrap in parchment, and chill in the refrigerator for 20 minutes.

   25 min

   Tip: Don't panic if a hazelnut pierces the dough surface slightly—this rough lamination trap is forgiving and bakes into a caramelized brittle on the baking sheet.

6. 6

   While the dough rests, position an oven rack in the center and preheat the oven to 400°F (200°C). Line a heavy rimmed half-sheet pan with parchment paper.

   15 min

   Tip: A ripping hot oven ensures instant butter steam before the fat melts and runs out.

7. 7

   Roll the chilled dough on a lightly floured surface into a clean 10x12-inch rectangle, about 1/4-inch thick. Trim 1/8 inch off the perimeter using a sharp chef's knife or pastry wheel to expose the lacy lamination. Cut the sheet crosswise into 12 even bâtonnets (approx 1x10 inches each).

   7 min

   Tip: Slice straight down in one firm cut; dragging the knife pinches the delicate butter layers closed and stunts the rise.

8. 8

   Transfer the strips to the prepared baking sheet, leaving 1.5 inches of space between them. Lightly brush the tops of the bâtonnets with 1 large egg wash. Scatter remaining 40 g whole roasted hazelnuts, the remaining 15 g turbinado sugar, and 0.5 tsp flaky sea salt evenly across the tops, pressing gently to adhere.

   5 min

   Tip: Avoid letting egg wash drip down the cut sides, which can weld the pastry sheets together.

9. 9

   Bake at 400°F (200°C) for 22 to 25 minutes, rotating the pan front-to-back at the 14-minute mark. Look for a deep hazel-brown shade on the pastry ridges, bubbling chocolate blisters, and dry, puffed edges that lift cleanly.

   25 min

   Tip: Color is flavor here. Pale rough puff tastes doughy; bake until it reaches a deep, glossy mahogany.

10. 10

    Slide the parchment with the bâtonnets onto a wire cooling rack. Let cool undisturbed for at least 10 minutes so the caramel and molten chocolate set before serving.

    10 min

    Tip: If you eat them straight from the pan, they will feel soft; the iconic crunch develops as the pastry cools and the butter firms back up.