For the 3 rolle:

Beat the eggs with water and color (one red, one green and one white) in the mixer with the wire for 1 minute until incorporated. Then add the Parisien Sponge mix and beat together at high speed for 5-6 minutes. Cut into a 40x60cm pouch and straighten cornbread, flatten with a pallet and bake in a preheated oven at 190 °C for 5-6 minutes with the dumper open.

For the cream:

Melt the Vegetable Cream Emilie 28% with sugar and then add Dairy cream Lowicz 36%. Continue whisking until mix has a yoghurt texture. Finally, add the White Chocolate B Ice Cream Paste Torronalba and incorporate it into the whipped cream.

MOULDING

Take the red cinnamon leaf and cut with tree and snowflake patterns. Correspondingly, we cut from the green cinnamon trees and the white snowflakes. Remove the patterns we cut from the red cinnamon and place the green trees and white snowflakes respectively. Finally, take the cinnamon sheet we have created and place it in a trunk shape, fill with our cream and close with a cinnamon stripe. We freeze and unform it.