3/4 cup whole milk, heated to 110 degrees F
2 1/4 teaspoons (1 packet) active dry yeast
6 tablespoons (3/4 stick) unsalted butter, at room temperature
6 tablespoons granulated sugar
2 tablespoons hazelnut oil
2 teaspoons vanilla bean paste or 4 teaspoons pure vanilla extract
4 large egg yolks
3 1/3 cups unbleached all-purpose flour, plus more as needed
1 teaspoon kosher salt
1 1/4 cups blanched hazelnuts
6 tablespoons unsalted butter, at room temperature
1 1/4 cups firmly packed dark brown sugar
1 tablespoon ground cinnamon (preferably Saigon)
1/4 cup heavy cream
1 teaspoon kosher salt
1 large egg, at room temperature, beaten with 1 tablespoon water
1/2 cup confectioners' sugar
1 1/2 teaspoons unsweetened natural dark cocoa powder
1 teaspoon malted milk powder
1/4 cup heavy cream
1 teaspoon vanilla bean paste or 2 teaspoons pure vanilla extract
The brown butter can be made far in advance and kept refrigerated for several weeks. I use it for ice creams, waffle batters and butter creams, so it's very handy to have on hand.
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