Pastry Pastry



Grupa Težina / Zapremnina Proizvod
Genoise White 400 g for the biscuit
Eggs 300 g for the biscuit
Water 100 g for the biscuit
Glucose 50 g for the biscuit
Butter 100 g for the biscuit
Water 500 g for the cream
Minuta Cream 200 g for the cream
Casa Cream 35% 200 g for the cream
Pasta Vaniglia Tahiti 30 g for the cream
Water 100 g inset
Fruitful Peach 1000 g inset
Gelatin leaves 4 pcs inset
Chocolatier White Waffle 1000 g for the base
Biscotto 700 g for the base
Arabesque White 30% 600 g spray
Cacao butter 400 g spray



Place the Genoise, eggs and water in the mixer bowl and beat for 6 minutes on high speed.
As soon as the mixture is ready, reduce to a slow speed and pour the melted butter together with the glucose.
Serve in a 60x40 cm sheet pan.
Bake at 190 °C for 9 to 11 minutes.


Lather Casa Cream UHT 35%.
Beat the water with Minuta Cream for 3 minutes on high speed with the whisk.
Finally, homogenize the cream with the whipped cream and
add Pasta Vaniglia Tahiti.


Heat the Fruitful Peach together with the water to 70 °C.
Add the softened gelatins and mix.
Serve in the corresponding form and freeze.


Heat the Chocolatier White Waffle in the microwave and add the Biscoto and blend. Spread on a baking sheet.
Freeze and cut with the cutter to the desired size.


Melt both materials together and spray at a temperature of 60 °C.


At will.