100 grams eggs, cold
100 grams egg yolks, cold
175 grams milk, cold
20 grams fresh yeast
50 grams granulated sugar
500 grams bread flour
11 grams salt
300 grams butter, cold and cubed
300 grams pastry cream
300 grams Albert Uster feuilletine hazelnut gianduja
For the Brioche Beignets:
These should be made 1 day in advance. Put the eggs, egg yolks, milk, and yeast in the bowl of a stand mixer. Top with the sugar, flour, and salt. Mix on medium speed until gluten develops and the dough is smooth. Add the butter and mix until incorporated. Mix on high speed for 2 to 3 minutes more. Cover the dough with plastic wrap and rest at room temperature for 1 hour. Transfer the bowl to the freezer for 30 minutes, then transfer to the cooler to rest overnight. When ready to serve, preheat a deep fryer to 350ºF. Weigh 20-gram pieces of dough and form into balls. Flatten slightly, proof, and deep-fry them. Drain the beignets well on paper towels. Roll them in vanilla sugar.
For the Crunchy Praline Filling:
Whisk the pastry cream and the feuilletine hazelnut gianduja together.
To Assemble and Serve:
Pipe the Praline Filling into the Brioche Beignets.