Crème De Patisserie Puff

Working Method

Weight all the ingredients.
Mix all dry ingredient together.
Add water slowly to make stiff dough. Add fat for softness.
Once the dough gets ready, rest it for 10 to 15 minutes.
Roll it into a sheets apply and spread the margarine.
Give it three book fold, wrap it in cling wrap store it in fridge for minimum of two hours.
After resting the laminated dough, sheet the dough in three inch thickness.
Cut as in a vol-au-vent bake it at 200°C for 20 to 25 minutes till golden brown color.
Dry the product at 160°C for 30 minutes.

Once the vol-au-vents are dry, remove the center.
Pipe Ambiante rosettes and Vivafil Strawberry inside the vol-au-vent.
Pipe drops of Vivafil Mango, Vivafil Kiwi, Vivafil Strawberry on top and decorate.

Complexity level: