Baker-Pastry chef


Try this Belgian speciality with the good taste of cinnamon.



750 g flour (T45)
375 g Dairy Butter 82 % fat - Block
15 g salt
30 g sugar (S1)
egg yolks
300  whole milk
12 g yeast
500 g caster sugar
20 g cinnamon powder
200 g brown cassonade sugar
300 g Dairy Butter 82 % fat - Block
200 g Sélection cream 35 % fat
  sugar (S1)

For a pie of 25 to 40 cm diameter

  • Mix the dairy butter, the flour, the salt and the sugar.
  • Dissolve the yeast in the milk previously mixed with the egg yolks.
  • Incorporate the liquid and knead shortly.
  • Divide the dough into 2 dough pieces of 375 g and 3 dough pieces of 250 g.
  • Dust the first 375 g dough piece with flour and roll it out into a 40 cm disc. Cover it with a layer of cinnamon sugar (130 g), brown sugar (50 g), butter in cubes (75 g) and 50 ml of cream. Finely roll out a 250 g dough piece into a 35 cm disc, place it in the center of the first disc and cover it with a layer of cinnamon sugar (130 g), brown sugar (50 g), butter in cubes (75 g) and 50 ml of cream. Repeat this process with the rest of the 250 g dough pieces and finish with the last dough piece of 375 g. Make a decoration on the edge of the pie and glaze it with the beaten eggs. Leave to rest for 30 minutes at room temperature, then glaze again. Sprinkle with some sugar and vent the pie.
  • Bake 40 to 45 minutes at 175 °C in a deck oven.

We recommend you to eat the Vaution lukewarm.

Corman's products of the recipe

Dairy Butter 82 % fat - Block

Dairy Butter 82 % fat - Block

The Easiest Traditional Butter to use

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Sélection cream 35 % fat

Sélection cream 35 % fat

Highly recommended by renowned pastry chefs

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