FOR THE DOUGH
Knead (the ideal would be to use the planetary mixer) flour, milk, eggs and yeast for at least 20 minutes.
United sugar, honey, vanilla and orange paste and continue to knead until the mixture is smooth
and homogeneous.
Add butter and salt, knead again and then let rise, covered, at 24-26 ° C for 1 hour.
Eliminate the air by pressing the dough and let it rest in the fridge for 12 hours.
Divide it then into balls of 60 g, arrange them on a surface lined with baking paper and put them in the freezer for 3 hours.
Remove the balls from the freezer and let them rise at 28 ° C for 3 hours.
FOR THE CARAMEL CREAMY
Soak the gelatin in cold water for about 10 minutes.
Warm milk and cream; dissolve the corn starch in a little water.
Cook sugar until golden caramel is obtained, then add the warm milk and cream: be careful because a tumultuous boil will develop. Remove from the heat, add the corn starch, then bring to a boil again while continuing to mix with a whisk.
Pour the cream obtained on the hazelnut paste and the chopped milk chocolate collected in a bowl, add the squeezed gelatin and emulsify with an immersion blender, obtaining a smooth and homogeneous creamy. Let it cool, then collect it in a pastry bag and store it in the refrigerator.
FOR THE CRAQUELIN
Knead the butter with the sugar, then stir in the flour. Let it rest in the fridge for about 1 hour.
Roll out the craquelin between two sheets of baking paper to a thickness of 1-2 mm, remove the top sheet and make discs of 9 cm in diameter; before use, put the craquelin discs in the freezer for at least 30 minutes.
TO COMPLETE
Have a seat a disc of craquelin on each Venetian blind and cook them in the static oven at 200 ° C for 10-12 minutes.
Remove from the oven, let cool on a wire rack, then stuff and decorate the surface with the caramel cream.
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