ABANICOS

Make the frangipane by mixing the Révolution cream/dough and the sugar. Add, gradually, the eggs and mix well. Blend gently the flour and almond powder.

Mix the cinnamon powder and brown sugar. Set the mixture aside.

For the lamination, make an elastic dough with the flour, water, milk, eggs, yeast, Révolution cream/dough, sugar, and salt. Let the dough rest in the freezer for 10 minutes. 

Give the dough 2 double folds, using the Révolution for lamination and let it rest for 10 minutes.   

Roll the dough to 2,5 mm thick and 25 cm wide. Smear a thin layer of frangipane on the dough and sprinkle it with the cinnamon mixture. Roll up the dough and put it in the freezer. 

Once the filling is stiffened, cut pieces of 5 cm. Make 5 deep incisions and make a circle. Let it proof for 120 minutes at 28°C and 78% humidity. 

Bake the products for 16 minutes at 170°C. Once baked rub it in with some syrup.