Cinnamon Heart A creation where technical mastery and emotion converse with precision

The aromatic signature: Prova Gourmet Cinnamon Extract

At the heart of this creation, aromatics play a central role. The compote is enhanced with our Cinnamon Extract.

• Warm and enveloping profile
• Controlled intensity
• Excellent stability during baking
• Precise and consistent dosing

Its use ensures a consistent signature, without the variations sometimes encountered with raw powder.

👉 Discover: Prova Gourmet Cinnamon Extract
 

Why choose an extract rather than raw powder?

Using our Cinnamon Extract offers several technical advantages:

• Homogeneous diffusion throughout the preparation
• Stable intensity from batch to batch
• Precise dosing (9 g in the recipe)
• Better incorporation during the cooling phase

For professionals, the extract becomes a true tool for production consistency, particularly suited for compotes, creams, inserts, or winter ganaches.

Technical mastery: two-tone laminated brioche

The recipe is built on a laminated brioche dough developed through successive single folds, incorporating a red-colored dough.

Key technical points for professionals:

• Dough temperature at the end of mixing: 23°C
• Single folds performed with tourage butter
• Controlled resting at 6°C
• Differentiated sheeting thickness (1.9 and 2.4) for assembly

This interplay of thicknesses creates a distinctive striped visual effect, particularly impactful in display.

👉 The full recipe is available on our Instagram account:
🔗 View the recipe