Hazelnut Chocolate Croissant Traybake

Preheat the oven to 220°C.

Unroll the puff pastry onto a large baking tray. Once the oven is preheated, bake the pastry until golden on top, 15-20 mins. Then, rotate the sheet 180 degrees and transfer to a wire rack. Place back in the oven, turn the heat down to 160°C and continue to bake until super crispy, brown and dried throughout, 20-25 mins.

Meanwhile, add the hazelnuts onto a baking tray and place in the oven until toasted, 15-20 mins. Then, let it cool down. Once cool, reserve 40g of the toasted hazelnuts, then add the rest into a blender and blitz until floury, or finely ground. Roughly chop the remaining whole hazelnuts.

Chop the chocolate into small chunks. In a bowl, combine the softened butter, 85g sugar, 1 egg, toasted hazelnut flour and ½ tsp of salt — this is the hazelnut frangipane. Increase the oven temperature to 180°C.

Add the remaining sugar into the blender and blend until very fine and white, it should become icing sugar. Crack the other egg into a small bowl, add 1 tsp of icing sugar and whisk together.

Once the puff pastry is done baking, use a long serrated knife to split it in half lengthwise. Spread the hazelnut frangipane onto the base layer of puff, then evenly scatter the chopped chocolate on top. Return to the oven and bake for 10 mins.

Meanwhile, gently brush the egg wash onto the top of the pastry, sprinkle over the chopped hazelnuts. After 10 mins, place the top onto the frangipane base and bake for another 10-15 mins, until golden.

Sift the remaining icing sugar on top, then cool down for 10 mins for the frangipane to set. Use a sharp serrated knife to cut into slices.