Instructions and assembly
Slice the cereal bread layer lengthwise (along the 40 cm side) to make 20 strips that are 2 cm wide.
Then cut each of the long strips lengthways into three 10 cm strips, so that you have 60 pieces in total.
Place each strip on an oven-proof rack, then place a stainless steel tube between each semi-cylinder to give them their shape.
Bake in the oven for 8 minutes at 180 °C.
Leave to cool before removing from the moulds.
Using a piping bag, add a dot of crème de Brie to each bread wave.
Decorate with the soya beans, dried cranberries and roasted hazelnuts.
You can make many different fillings and creams, the bread makes an excellent base for your aperitifs and tapas.
- Granny Smith apples and thinly-sliced dry-cured ham
- Pears, diced and walnuts kernels