All ingredients must be cold from the fridge because puff pastry does not like heat.

Put the ricotta (preferably dry, compact ricotta), already well-drained from any whey, in a bowl. Add cinnamon, powdered sugar, salt, the grated zest of the orange, and the juice of 1/2 orange added little by little to avoid the cream becoming too liquid (avoid adding the orange juice if the ricotta is already very creamy; in that case, replace it with finely grated zest). Mix well with a fork until you get a delicious and aromatic cream.

Unroll the puff pastry, cut a strip about 1 finger wide from the short side and set it aside for decoration.

Sprinkle the surface of the puff pastry with a little brown (or granulated) sugar, cover it with the ricotta cream leaving the edges free (at least 0.8 inches), add a bit more grated orange zest, abundant chocolate flakes, and roll the puff pastry tightly, starting from the short side and helping yourself with parchment paper.

Take the strip of puff pastry that we had already cut and further divide it in two, lengthwise (clearly visible in photo 3).

Cut both strips into small rectangles about 4 inches long each.

Separate the yolk from the egg white and put it in a coffee cup. Flavor it with a pinch of ground cinnamon or another finely grated orange zest.

Brush the surface of the roll with the yolk. Decorate it with the puff pastry rectangles and brush them too.

Place the roll with its parchment paper in the mold (or place it on a baking sheet if it is more convenient), cover it with cling film and put it back in the fridge. This cold step is necessary because puff pastry does not like to be handled and tends to warm up due to the heat from the hands and the environment.

Preheat the oven to 392°F; when it reaches temperature, bake the mold with the stuffed puff pastry roll at mid-height, for about 25/30 minutes (depends on your oven), until it is puffy and golden. Take out of the oven and let cool well. Serve with a sprinkle of powdered sugar or a drizzle of dark chocolate.