Cinnamon Honeycomb Pastry

Ingredients

• 500 g / 5 cups flour
• 300 ml / 1½ cups milk
• 2 tbsp sugar
• a pinch salt
• ½ tsp baking powder
• 50 g butter
• 7 g / ½ packet yeast
• mentioned without a quantity cubed cheese for the filling
• 2 tbsp ground cinnamon
• 1 tsp cocoa powder
• 200 ml cream
• 200 ml ashta (clotted cream)
• 100 g Nestlé
• 3 cubes cubed cheese
• mentioned as an alternative to baking powder eggs
• 2 tbsp with 300 ml water powdered milk
• 50 ml vegetable oil
• 50 ml sweetened condensed milk
• mentioned as an alternative to sweetened condensed milk powdered sugar
• mentioned as an alternative to sweetened condensed milk honey
• mentioned as an alternative to ashta mascarpone cheese
• 200 ml whipping cream

Instructions

1. In a mixing bowl, combine 500 g flour with 2 tbsp sugar, a pinch of salt, and ½ tsp baking powder.
2. In another bowl, combine 300 ml milk with 7 g yeast.
3. Add the milk and yeast mixture to the flour bowl, then knead until the dough comes together.
4. In the same mixing bowl, add 50 g softened room-temperature butter and knead until the dough is smooth.
5. In the same mixing bowl, shape the dough into a ball and leave it to rest.
6. On the work surface, divide the dough into small pieces weighing approximately 25 to 24 to 23 g each, as stated by the chef.
7. On the same work surface, fill each piece with a piece of cubed cheese, then seal well and shape into a ball.
8. In a Pyrex dish or baking tray, arrange the balls, leaving space between them.
9. In a small bowl, combine the ground cinnamon and cocoa powder.
10. Sprinkle the cinnamon and cocoa mixture over the balls in the tray before proofing.
11. In the same tray, cover the balls and leave them to proof.
12. In the oven, bake the tray at 175°C using bottom heat only, or bottom heat with the fan, depending on the type of oven.
13. In the same oven, leave for 20 to 25 minutes until cooked through.
14. In a saucepan or mixing bowl, whip 200 ml cream with 200 ml ashta, 100 g Nestlé, and 3 cubes of cheese until the sauce is smooth and combined.
15. After removing the tray from the oven, pour the sauce over the hot balls so that it runs into the gaps.
16. Serve the pastry hot.