For the kringle:
For the dough:
For the filling:
For the kringle:
Mix all the ingredients using a soft mixer. Once combined, put the batter between two pieces of baking paper and extend it until it is 1-2 mm thick. Chill in the fridge with the paper for at least one hour.
Preheat the oven to 360°F.
Mix the milk, coconut oil, a pinch of salt and sugar, and once combined, add the flour and xanthan gum.
Combine the vegan egg with cold water in a bowl, beating with a whisker, until soft. Add the apple cider vinegar and baking powder to the mixture, and mix. Lastly, add the aquafaba to the previous mixture and put in a greased and floured baking pan with the shape of a crown.
Extend the hazelnut kringle and cut in the shape of a crown, place over the dough, and bake for 10 minutes, then lower the temperature to 360°F, and bake for 30 more minutes. Insert a skewer stick and check if it comes out clean to make sure it is well cooked.
For the filling:
Grind the hazelnuts for around 15 minutes until obtaining a paste. It is recommended to do it at time intervals so the appliance’s motor doesn’t overheat. Melt the chocolate in a bain-marie and add it to the hazelnut paste together with the milk and palm syrup. Once everything is blended and has a smooth paste consistency, set aside.
Beat the cream to stiff peaks and add the hazelnut paste, stir with a spatula in folding motion until smooth.
Cut the crown horizontally, fill with cream and sliced strawberries before covering with the upper portion.
