Autumn bow


  • VDP croissant dough
  • egg
  • Filling of your choice (bavarois, cream, etc.)
  • Topping of your choice (chocolate, nuts, etc.)


Fold the puff pastry sheet diagonally and cut along the side, 5 mm from the edge and 1 cm from the tip. Fold back the double folded slice and fold the cut pieces towards the other side. In this way, a bow is created, where the dough crosses, press firmly so that it does not come loose during baking. Brush all the products with egg, leave to rise for 60 minutes, lightly steam and bake.

Baking advice

18 minutes at 220°C


Fill the bow with a delicious filling, such as mocha bavarois. Then decorate it with a matching decoration.

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