For the base, mix all the ingredients together on medium speed with the wing for 4’. Place the dough on a baking sheet and bake at 190 °C for about 30’.

For the cream, beat Vegan Rosette until it becomes firm. Then, beat the water and Vegan Cream Patisserie for 5 minutes in the mixer, with the whisk. Fluff with Vegan Rosette.