Prepare croissant dough according to your chosen method.

Activate the yeast in warm water and add powdered milk, fine salt, and sugar.

Incorporate the activated yeast mixture into the croissant dough.

Layer in soft Butter (82%) and fold as per croissant dough instructions.

Allow the dough to rest in the refrigerator for the specified time.

Prepare the hazelnut filling by mixing the Pure Roasted Hazelnut Paste, caramel powder, cream (38%), tapioca flour, pasteurized egg yolks, and vanilla bean.

Roll out the rested dough and cut into triangles.

Place a dollop of hazelnut filling on the wide end of each triangle and roll into cruffins.

Proof the shaped cruffins until doubled in size.

Bake in a preheated oven until golden brown and cooked through.