Make the cinnamon apple cremeux

• Peel, core and slice the apples, then cook them with a little sugar, butter and cinnamon until soft.
• Blend the cooked apples until smooth, then stir in the soaked gelatine and vanilla extract.
• Fold in the cream, pass through a sieve and chill until set.

Candy the hazelnuts

• Toast the hazelnuts on a baking tray until golden.
• Caramelise sugar in a saucepan and toss the hazelnuts through the caramel.
• Spread out and leave to cool and harden.

Soak the brioche

• Whisk the eggs, milk, cinnamon and a pinch of salt in a mixing bowl.
• Dip the brioche slices so they are fully soaked but not falling apart.

Fry the French toast

• Melt butter in a frying pan over medium heat.
• Fry the soaked brioche slices until deep golden on both sides.
• Drain briefly and keep warm.

Make the sugarwork

• Melt sugar in a saucepan to a light caramel.
• Drizzle thin strands onto a tray and leave to set into decorative shards.

Plate the dessert

• Spoon the cinnamon apple cremeux onto each plate.
• Top with the French toast, candied hazelnuts and sugarwork shards.