Cinnamon Rolls by Nicolas Lambert

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Cinnamon Rolls by Nicolas Lambert

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Ingredients

Dough:
250 g Milk
50 g Sugar
250 g Butter
4 g dry yeast
280g Flour
50 g Flour
2 g Baking Powder
6 g Salt
Butter mixture:
80 g Butter
7 g cinnamon powder
80 g Brown Sugar
1 g Salt
Glaze:
60 g cream cheese
15 g Butter
15 g icing sugar
15 g Milk
  • Medium

Ingredients

  • Dough:

  • Butter mixture:

  • Glaze:

Directions

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We’re thrilled to feature this delicious recipe by one of the best pastry chefs in the world. Meet French-born Nicolas Lambert, voted as Asia’s Best Pastry Chef in 2018, and currently the Executive Pastry Chef at the Four Seasons in St. Petersburg.

I’m cinnamon rolling my way into my wife’s heart with this recipe

How to Make the Dough:

  1. Warm up the milk, butter and sugar around 30C degrees and add the dry yeast.
  2. After 10 minutes add the flour and mix until you have soft dough.
  3. After one hour add the 50 g of flour, 2 g of baking powder and 6 g of salt.
  4. Add all this ingredients inside the dough and mix for 2 minutes. Reserve in the fridge for one hour.
  5. After roll out the dough in a rectangular shape, spread the butter mixture on the top and roll everything like a snail. Cut your roll every 5cm.
  6. Put inside the mold and let it rise in a warm environment (in an oven that was on before but not more than 40C degrees) for around one hour.
  7. Finally, cook at 160 degrees around 1h15 minutes.

How to Do the Butter Mixture:

Mix everything together at room temperature.

How to Make the Glaze:

  1. Melt together the butter and milk.
  2. Add the icing sugar and finish with the cream cheese.
  3. When your cinnamon roll is cold pour directly on the top.
Cinnamon Rolls
Cinnamon Rolls

Nicolas Lambert

Nicolas Lambert is the Executive Pastry Chef at the Four Seasons in St. Petersburg. Nicolas is one of the best pastry chefs in the world, and was awarded as the best pastry chef in Asia, while working at the two-star Michelin restaurant Caprice in Hong Kong.

Check out our interview with him learn about his work and career.

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