Vegan Cream Patisserie Vegan Cream Patisserie

Mini Pistachio


Group Weight / Volume Product
Vegan Cake Mix 500 g base
Sunflower oil 162 g base
Water 212 g base
Crushed Aegina pistachio at will base
Vegan Cream Patisserie 200 g cream
Vegan Rosette 200 g cream
Soy Milk 700 g cream
Pasta Pistachio 80 g cream
Arabesque Dark 60% 1000 g covering
Sunflower oil 300 g covering
Crushed Aegina pistachio covering
Some salt covering


For the base, beat in a mixer all the ingredients with the flat beater on medium speed for 4'. Serve the dough on a 60x40 baking sheet, sprinkle the peanut on the surface and bake at 180 °C for 10’-12’ with a closed tamper.

For the cream, beat the Vegan Rosette until it becomes light and fluffy.Beat the milk and Vegan Cream Patisserie for 5 minutes on the fast speed with the whisk and then homogenize with the whipped cream. Lastly, add the Pasta Pistachio and mix with a rubber spatula.

For the covering, melt the chocolate and sunflower oil in the microwave or in bain-marie.

For the setup, cut the base with a cutter and place it in the desired silicone mold. With a pastry bag, fill the mold with cream and freeze. Remove from the mold and dip into the topping. Garnish with broken pistachio and salt.

Mini Pistachio


Rosette Vegan

Vegan vegetable cream ideal for pastry applications.

Vegan Cream Patisserie

Mix for the preparation of vegan pastry cream.