Vegan Cream Patisserie Vegan Cream Patisserie

Caramel Granolla


Group Weight / Volume Product
Seedmix 250 g granola
Florentiner Mix 50 g granola
Crushed hazelnut 100 g granola
Vegan Cream Patisserie 400 g cream
Vegan Rosette 500 g cream
Water 1000 g cream
Pasta Bitter Caramel 80-100 g cream
Masca Apricot extra


For the granola, mix all the ingredients together and pour into a baking tray with nonstick paper. Bake at 170 °C for about 10’.

For the cream, beat Vegan Rosette until it tightens. Then bbeat the water and Vegan Cream Patisserie for 5 minutes at fast speed with the wire. Add Pasta Bitter Caramel and stir until incorporated. Fluff with Vegan Rosette.

Caramel Granolla


Rosette Vegan

Vegan vegetable cream ideal for pastry applications.

Vegan Cream Patisserie

Mix for the preparation of vegan pastry cream.