Vegan Cream Patisserie Vegan Cream Patisserie

Mini Caffe la Paz 


Grupa Težina / Zapremnina Proizvod
Vegan Cake Mix 500 g base
Sunflower oil 162 g base
Water 212 g base
Vegan Cream Patisserie 200 g cream
Vegan Rosette 200 g cream
Soy Milk 700 g cream
Pasta Caffe la Paz 70 g cream
Arabesque Dark 60% 1000 g covering
Sunflower oil 300 g covering
Cacao Arabesque at will 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 Caffe la Paz 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 the cacao.

Mini Caffe la Paz