Preparing the Dough
Roll out the puff pastry on a clean surface. Spread the praline evenly across the pastry, leaving a 2-3 cm border around the edges.

Filling and Shaping
Sprinkle the surface with toasted hazelnuts and chocolate chips. Roll the pastry into a log, then cut it lengthwise down the middle. Twist the two halves together to form a braid.

Baking
Place the babka in a baking tin or on a tray lined with parchment paper. Brush with the beaten egg and sprinkle with brown sugar.

Bake in a preheated oven:

190°C for the first 15 minutes,

Then lower to 160°C and bake for another 20 minutes, or until the braid is golden brown.

Serving
Allow the babka to cool slightly before serving. Enjoy it warm, with the chocolate deliciously melting in every bite.