To make the praline, gently toast the nuts in a dry pan for 1 minute. Remove from pan and spread out on some baking paper. In a heavy based pan add the sugar and water and stir until just combined. Leave to simmer, brushing the sides of the pan with a wet pastry brush so it doesn’t burn. When it turns a golden amber colour, check it’s at hard boil stage by dripping a little in a bowl of water. If it instantly sets hard it’s ready. Pour over the nuts and leave until it sets hard. (carefully as it will be very hot)
Break up the praline and whiz in a food processor until it is very finely ground. Break up the chocolate and add to the food processor with the ground praline to finely chop it up.
Heat the cream in a pan. When it is simmering, pour in the chocolate and praline and mix until the chocolate is melted and it is smooth. Pour the mixture into jars and leave to cool.
Knock the air out of the dough on a floured surface. Roll the dough out and spread on the filling. (if the filling has been in the fridge you may need to microwave it for 5 to 10 seconds) Roll up into a log, cut into buns and place in a lined tin. Leave to rise again for 1 hour.
Alternatively, you can shape the buns like stars. Divide the dough into four balls. Cut each ball into three and roll them into flat circles. Working through the four groups containing three circles of dough, spread the filling on and then add the next layer of dough until all three are stacked. Place a small circular object in the centre and then cut the dough in 16 lines around the circle, each cut starting at the circular object and coming out in a straight line to the edge of the dough. Taking 2 sections at a time, twist them together 3 times, press the ends together, arrange them like a star and leave to rise for 1 hour.
Preheat the oven to 180°C/350°F/Gas Mark 4. Brush the buns with a beaten egg. Bake for 25 minutes until golden
We added some maple and cocoa sweetened mascarpone to some of the buns by simply mixing a few tbsp of maple syrup with 1 tbsp cocoa powder to 250g of mascarpone, then grated some chocolate on top,