In a small saucepan, add the figs, cut in half, water and cinnamon. Cook over low heat for approx. 15 min.
Add the orange zest, juice and honey.
Beat to a pulp with a stick blender.
Put the mixture in the fridge to let it cool down.
Roast the almonds in the oven and mince them.
Cut the chocolate in small pieces.
Lay the puff pastry and pour the cream evenly on top.
Add the couverture chocolate and almonds in a strip and fold into a roll.
Cut the roll in small 2 cm pieces.
Place them in a well-buttered baking pan.
Bake in a preheated over for approx. 1 hr, at 160oC.
Beat the creme fraiche and powdered sugar into whipped cream.
Cut and serve.