Vegan Cream Patisserie Vegan Cream Patisserie



Group Weight / Volume Product
Vegan Cake Mix 800 g base
Princess Margarine 200 g base
Pastry flour 200 g base
Cocoa 100 g base
Oil 100 g base
Water 140 g base
Arabesque Dark 60% 400 g base
Glucose 200 g base
Water 1000 g cream
Vegan Cream Patisserie 400 g cream
Vegan Rosette 400 g cream
Pasta Tartufo 160 g cream
Arabesque Dark 60% 1000 g dark coating
Sunflower oil 320 g dark coating
Crystalbrill White white coating


For the base, place in the mixer all the ingredients, except Arabesque 60% and glucose, and beat with the flat beater on medium speed for 3'.
Add the Arabesque 60% and the glucose, after melting them in the microwave, and continue to beat them for 1 more minute.
Serve on a baking sheet with 30×40cm greaseproof paper and bake for 20' at 180 °C.

For the cream, beat the Vegan Cream Patisserie with the water for 3 minutes on fast speed with the whisk and then homogenize with the whipped cream. Fluff separately Vegan Rosette. Lastly, homogenize and add Pasta Tartufo.

For the dark coating, melt both ingredients together in the microwave and dip in the applications.

For the white coating, melt the Vegan cream and coat with Crystalbrill White.



Rosette Vegan

Vegan vegetable cream ideal for pastry applications.

Vegan Cream Patisserie

Mix for the preparation of vegan pastry cream.