The squirrel, a sumptuous marriage of apples and hazelnuts

CROISSANT DOUGH

480 g	water at 20 °C
40 g	yeast
480 g	T55 flour
1520 g	Gruau flour (high gluten flour)
40 g	salt
240 g	sugar (1)
40 g	trimoline
400 g	Dairy Butter 82 % fat - Block

Whisk together the water and yeast, then add the flour (poolish).
Cover with cling film and leave to ferment at room temperature for about 1 hour (the mixture should double in volume).
Once the poolish has doubled in volume, knead on the lowest speed in a mixer together with all the ingredients. Knead on the second lowest speed setting for 8 to 10 minutes (the dough should be smooth).
Keep the dough at a temperature of 24 °C. Form the dough into a ball, then place on a baking sheet and cover with cling film. Leave to rest at 2 °C overnight

APPLE AND HAZELNUT FILLING

Toast and chop the hazelnuts, heat the sugar and butter to a caramel colour, then add the diced apples and cook for about 5 minutes.
Leave to cool and add the chopped hazelnuts, just before you fill the pastries, to keep them from going soft.

SQUIRREL

Roll out the dough and place 1 kg of the butter sheet on it. Give a double turn, and then a single turn. Leave to rest in the refrigerator for 30 minutes
. Roll out the dough to 3.5 mm thick. Cut out 9 cm x 9 cm squares, place on baking sheets, brush egg wash on the edges and press a Ø60 mm cutter into the centre. Roll out the remaining dough to a thickness of 3 mm, and cut out using a lattice pastry cutter.
Place in the freezer for 10 minutes to harden, then cut out Ø100 mm circles and lay over the apples. Proof at 30 °C for 1.5 hours.
Brush with the egg wash and bake at 220 °C in a conventional oven or 170 °C in a fan oven for about 15 minutes.
Drizzle with syrup straight out of the oven. Once cooled, sprinkle confectioner's sugar over one side.

CROISSANT DOUGH