Vegan Cream Patisserie Vegan Cream Patisserie



Group Weight / Volume Product
Vegan Cake Mix 500 g base
Water 212 g base
Sunflower oil 162 g base
Crocan Almond decoration
Almond Milk 700 g cream
Vegan Cream Patisserie 200 g cream
Vegan Rosette 200 g cream


Beat the vegan cake mix, water and sunflower oil in the mixer with the flat beater at medium speed for 4'.

Spread the mixture on a 60x40 baking sheet , sprinkle with almond crocan and bake at 180 °C for 10’-12’.

For the cream, beat the Vegan Rosette with the whisk until it's fluffy.Beat the Vegan Cream Patisserie with the coconut milk for 5 minutes on the fast speed with the whisk and then homogenize with the whipped cream.

For the setup, on a hoop 25x25 place the almond biscuit and a layer of cream on top. Repeat once more and freeze. Remove from the molds, cut and garnish the pastes as desired.



Rosette Vegan

Vegan vegetable cream ideal for pastry applications.

Vegan Cream Patisserie

Mix for the preparation of vegan pastry cream.