Make croissant cigars and sweet rolls!

Knead the ingredients on speed 1 for 7 minutes. Knead on speed 2 for 10 minutes.

Let rest at 4°C for 12 hours.

Remove the butter sheet from the refrigerator 15 minutes before use.

Roll the detrempe and butter sheet to 6 mm thickness.

Enclose the butter and trim the edges.

Roll to 6 mm thickness and give one double turn.

Roll to 4 mm thickness and place the chocolate dough on top.

Roll to 6 mm thickness, give one single turn and trim the edges.

Let rest for 1 hour at 4°C.

Roll to a 9 mm thick rectangle measuring 30 x 60 cm. Cut a 16-17 cm piece from the dough and cut it into 2 mm strips.

Moisten the base dough and apply the strips to create stripes.

Roll to a thickness of 3 mm in the shape of a 150 x 30 cm rectangle.

Cut into 4.5 cm x 30 cm rectangles.

Roll up loosely.

Place in 8 cm moulds.

Lightly brush with egg wash and let proof for 2 hours at 26°C. Brush again with egg wash and bake at 170°C for approximately 15 minutes. Glaze with gum arabic syrup.

Pierce the base of the spirals and fill with caramel followed by vanilla diplomat cream.

Pipe caramel on top to decorate.

Roll to a thickness of 2.5 mm to form a 52 x 125 cm rectangle.

Cut into 11 x 9 cm rectangles and moisten.

Roll up tightly and seal.

Place in individual perforated oblong moulds and brush lightly with egg wash.

Let proof for 2 hours at 26°C. Brush with egg wash again.

Bake at 170°C for approximately 15 minutes. Glaze with gum arabic syrup.

Pierce the bases of the rolls. Fill by alternately piping in pure praliné and crushed lemon confit.