Vegan Cream Patisserie Vegan Cream Patisserie



Group Weight / Volume Product
Vegan Cake Mix 200 g base
Princess Margarine 150 g base
Pastry flour 180 g base
Sunflower oil 25 g base
Water 25 g base
Coconut milk 700 g cream
Vegan Cream Patisserie 200 g cream
Vegan Rosette 200 g cream
Pasta Coco Piu 60 g cream
Vegan Cake Mix 500 g biscuit
Water 212 g biscuit
Sunflower oil 162 g biscuit
Coconut shreds at will biscuit
Arabesque Dark 60% 1000 g covering
Sunflower oil 250 g covering
Fruitful Peach at will extra


Beat all the ingredients with the flat beater in a mixer until it becomes an even dough. Roll the dough into a thin sheet, cut with a round cutter and bake at 170 °C for 15’.

For the biscuit, beat all ingredients, except for the coconut, for 4’ with the wing on medium speed. Spread the mixture on a 60x40 baking sheet , sprinkle with the coconut and bake at 180 °C for 10’-12’.

For the cream, beat the Vegan Rosette until it becomes light and fluffy. BeatVegan Cream Patisserie with the coconut milk for 5 minutes on the fast speed with the whisk and then homogenize with the whipped cream. Add the Pasta Coco Piu and mix with a rubber spatula.

For the covering, melt both ingredients together.

For the setup, in a spherical silicone mold place on the bottom the Fruitful Peach and fill with the cream. Place the biscuit and freeze. Remove from the molds, dip the 3/4 of the application into the chocolate and brush it to create the coconut effect.

Place the coconut on the crisp base.



Rosette Vegan

Vegan vegetable cream ideal for pastry applications.

Vegan Cream Patisserie

Mix for the preparation of vegan pastry cream.