For the syrup
- 600 g granulated sugar
- 450 g water
- 1 cinnamon stick
- 75 g honey
- 1 orange
For the cream
- 1 liter milk
- 200 g granulated sugar
- 1 teaspoon vanilla extract
- 170 g fine semolina
- pinch of salt
- 100 g butter
- 340 g chocolate praline couverture
- 4 medium eggs
To assemble
- 220 g melted butter, for brushing
- 450 g phyllo dough sheets
To serve
- 80 g toasted hazelnuts
- 100 g melted chocolate praline couverture
- mint leaves