Vegan Cream Patisserie Vegan Cream Patisserie



Grupa Težina / Zapremnina Proizvod
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.