25 Nov 2018
Seasonal Christmas star cakes with the fruit filling your customers prefer.
Ingredients
- 850 g of Tegral Satin Cream Cake
- 50 g of almond Powder
- 100 g of flour(AP)
- 400 g of Puratos Aristo Croissant (Butter)
- 100 g of eggs
- Q.S of your favourite fruit filling
Method
- Mix the Satin Cream Cake, almond powder, flour and Aristo croissant to a sandy texture and add the eggs.
- Cool down the dough.
- Laminate at 3mm and cut star cookies.
- Bake at 160°C on a silpain to a golden brown color.
When cold apply one open face cookie on top of a plain one and pipe the desired filling in the center. Sprinkle with powder sugar
More information?
Puratos cake and sponge cake mixes enable you to make an endless variety of cake products quickly, easily and cost-effectively.
