Canelles

Mix everything except the Révolution cream/dough and the salt for 7 min 

Add the salt and the Révolution cream/dough. Mix until you obtain an elastic dough. Let the dough rest for 60 minutes, then fold it and let it rest, in the fridge overnight. Divide the dough into 30g pieces and round them. 

Put the pieces into a typical canelle mould. Let it proof for 90 minutes at 30°C and 78% humidity. 

Put a baking paper and a tray on the canelles and bake them for 7 minutes at 180°C. Once cooled down, decorate as you wish