By Mélanie & Arnaud Mathez, Le Jardin Sucré
For 15 rolls
CHEF'S TIP:
When they come out of the oven, brush the rolls with a cinnamon syrup to give them a beautiful shine and an even more indulgent flavor.
INGREDIENTS:
500 g milk
1 vanilla pod
Sugar as required
125 g egg yolks
40 g cornstarch
80 g caster sugar
40 g cinnamon
METHOD:
Heat the milk and scraped vanilla with a pinch of sugar in a saucepan.
In a mixing bowl, combine the egg yolks, cornstarch, sugar and cinnamon.
Bring the milk to a boil and pour it hot over the mixture.
Pour everything back into the saucepan. Whisk vigorously until boiling. The mixture should thicken.
Keep at a boil for 1 minute while whisking. Transfer to a container. Cover with cling film and refrigerate until cold.
INGREDIENTS:
600 g T55 oatmeal flour
350 g T65 flour
100 g dry butter
200 g milk
250 g water
100 g sugar
20 g salt
45 g yeast
20 g honey
500 g sheet butter
METHOD:
Mix all the dough ingredients with the hook in a beater, taking care not to add the tourage butter at this stage.
Once the mixture is smooth, leave the dough to proof at room temperature for 30 minutes.
Chill the dough in the refrigerator for 4 hours before shaping it into a square.
Place the tourage butter in the center of the dough and fold the dough over the butter.
Then roll out the dough and make one double turn followed by one single turn.
Leave the dough to rest in the refrigerator for 1 hour. Then roll the dough out into a large rectangle and cover it with a layer of cinnamon pastry cream.
Cut strips around 2 cm thick, then roll them up to form pretty rolls.
Place these rolls in rings to ensure they hold their shape during baking. Leave to proof for 1. 5 hours at room temperature. Bake them in a convection oven preheated to 150°C for 25 minutes.
Enjoy them warm or at room temperature.