Roll out the croissant dough to 3 mm thickness and cut strips of 30 by 2.25 cm. Cool down to freezing point. Pipe a line of spice on each strip. Cook the apple pieces in the microwave for a short time and put them on the strips. Roll up the strips and place them in an 8 cm ring. Leave to rise in a proving cabinet at 28°C, humidity max 70%. After baking, finish the rolls with a neutral jelly.
Dissolve the vanilla in a little ice cream. Then make it family with the cinnamon and the lemon juice. Mix with the remaining ice cream.