A refined take on the cinnamon roll, combining a soft cinnamon-praliné biscuit with caramelised apple, five-spice white chocolate ganache and crisp inverted puff pastry.

Level:: Difficult
Makes:: 1 piece
Shelf life:: 2–3 days
Conservation:: Store refrigerated at 2–4°C

185 g

Water
185 g

Milk
60 g

Butter
5 g

Sugar 1
2 g

Salt
150 g

Flour
25 g

Ground cinnamon
270 g

Whole eggs
100 g

Callebaut Nuts - Almond & Hazelnut Praline - 5kg Bucket
270 g

Egg whites
120 g

Sugar 2

Bring the milk, water, sugar (1), butter and salt to the boil.
Add the sifted flour and cinnamon powder.
Dry the mixture over the heat for a few minutes, stirring continuously.
Transfer the dough to a mixer fitted with the paddle and mix thoroughly.
Gradually add the eggs.
Add the Callebaut Pramano and mix briefly until homogeneous.
Make a French meringue with the egg whites and sugar (2).
Gently fold the meringue into the choux-style mixture.
Spread onto a baking tray.
Cover with a silicone mat and bake for 10 minutes at 170°C.

300 g

Sugar 1
32 g

82% butter
1600 g

Apples, diced
60 g

Sugar 2
20 g

Louis françois nh pectin

Make a caramel with sugar (1).
Once the caramel is well coloured, add the butter.
Mix thoroughly and allow to cool.
Grind the caramel into a fine powder.
Mix sugar (2) with the pectin and caramel powder.
Add this mixture to the diced apples.
Fill the insert mould.
Bake for 40 minutes at 180°C, or until the apples are fully caramelised.

885 g

35% cream
253 g

Callebaut White Chocolate - Velvet - 10kg Callets
27 g

Glucose syrup de40
27 g

Invert sugar
8 g

Chinese five-spice blend

Heat the cream with the glucose, invert sugar and Chinese five-spice to 60°C.
Pour over the chocolate and blend with a hand blender.
Leave to rest for 24 hours in the refrigerator.
Whip before use.

800 g

82% butter
300 g

T45 flour (1)
500 g

T45 flour (2)
200 g

T55 flour
300 g

Water
25 g

Fleur de sel
200 g

Brown butter

Mix the butter with T45 flour (1).
Roll the mixture between plastic sheets to 60 × 40 cm.
Knead the remaining ingredients for 10 minutes at slow speed, then rest for 10 minutes.
Shape into a 30 × 40 cm rectangle and chill for 1 hour.
Cut the 60 × 40 cm butter/flour block into two equal pieces.
Place one half underneath the dough and one half on top.
Make sure the butter layer fully covers the top and bottom.
Roll out the dough and give it one turn.
Complete 6 turns, allowing 1 hour rest between each turn.
Cut thin strips from the inverted puff pastry.
Arrange them in a curved mould to shape them.
Bake at 165°C for 30 minutes.