Mix all the ingredients together (apart from the Arabesque White Chocolate 30% and the cranberries) at low speed for 3 minutes and then switch to high speed for 8 minutes until you get a stretchy dough. At the end of the mixing process add the rest of the ingredients and mix for 1 minute until all ingredients are well blended.

Allow the dough to rest for 10 minutes.

Shape into preferable sizes and weight.

Proof for 45 minutes.

Score the surface.

Bake at 210°C with low steam for 15-20 minutes.

Decorate with Mont Blanc (insoluble water white sugar in powder form).