An autumnal snack

Cinnamon rolls have been a big hit for a few years now. Ideal for autumn, eaten while still warm, they're sure to delight kids and adults alike!

For the glaze:

• 80g icing sugar
• 1 small egg white

For the cinnamon mixture:

• 30 g melted butter
• 2 teaspoons ground cinnamon
• 40g brown sugar

For the dough:

• 330g flour
• 65g butter
• 160ml milk
• 1.5 sachet of Briochin type yeast to make things quick and easy
• 60g white sugar
• 1 teaspoon salt
• 1 egg 

Step 1:
Dissolve the yeast in the milk at room temperature

Step 2:
In a food processor or a salad bowl, pour in the yeast and add the flour, salt, sugar and egg. Knead for 10 minutes. Add the butter in lumps gradually and knead again for 10 minutes.

Step 3:
Leave the dough to rise in a bowl covered with a cloth, for 1 hr 30.

Step 4:
While the dough is rising, prepare the cinnamon mixture: combine the melted butter, brown sugar and cinnamon in a bowl.

Step 5:
Remove the dough from the bowl and roll it out on a floured work surface. Form a rectangle, and spread the cinnamon mixture over the entire surface of the rectangle.

Step 6:
Roll the dough over on itself lengthwise.

Step 7:
Cut out pieces of dough. You can either place your pieces in individual moulds (muffin moulds for example), or make a large roll by placing them side by side in a large mould. If you do that, be careful not to stick them too close together, they'll swell a bit as they rise.

Step 8:
Cover your rolls with a clean cloth and let them rise again for 1 hour.

Step 9:
Bake in a preheated oven at 180° for 25 minutes.

Step 10:
Let the rolls cool. Meanwhile, prepare the glaze by mixing the egg white and sugar. Once the rolls are warm, pour the icing over them and enjoy!

This recipe goes out to all you afficianados of coffee, lattes, and other coffee-based hot drinks. Originating in North America (we know how much the Americans love their pumpkin), this drink has gradually increased in popularity, to become very fashionable even in France! Several variations of this recipe exist, based on pumpkin purée (or pumpkin syrup). Here we present a recipe based on pumpkin purée, which is more traditional. If you want to use syrup, there are several brands for sale, and many recipes are available on the internet if you want to make it yourself.

• 500g squash
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon clove
• 1 pinch of pepper
• ½ teaspoon ground nutmeg
• 1 star of star anise
  

• 1 tablespoon vanilla extract
• 90g cane sugar
• 4 tablespoons maple syrup (can be replaced by agave syrup or honey)
• 5 tablespoons + 100 ml water
• 1 double espresso
  
• 100ml milk (dairy or plant)

Pumpkin purée:

Step 1:
Preheat the oven to 180°. Peel and cut the squash into cubes

Step 2:
Cover the cubes with the spices, pepper, sugar and vanilla. Add the maple syrup or its equivalent and 5 tablespoons of water. Mix well so that all the cubes are covered.

Step 3:
Spread the cubes on a baking sheet and cover with aluminium foil, to lock in all the flavours and to steam it in a parcel.

Step 4:
Bake for 45 minutes. The cubes should be squishy. Once warm, blend them with a mixer. You can also add a little water so that the mixture is more runny, it's up to you.

Step 5:
If you don't plan to use all the purée instantly, you can put it in a sterilised jar.

For one cup of pumpkin spice latte:

Step 1:
Pour the double espresso into a mug, and add 2 tablespoons of pumpkin purée.

Step 2:
Froth the milk with an emulsifier, or with your coffee machine if it has this option. If you don't have an emulsifier, no problem, the foam is mainly an aesthetic choice.

Step 3:
Pour the milk over the coffee, sprinkle with cinnamon and enjoy!