• VDP croissant dough
  • yellow pastry or cooking cream
  • fresh fruit
  • gelatine
  • icing sugar


Roll out the pastry dough to a thickness of 2.75 to 3 mm, place on the worktable and cut into 14 x 14 cm squares. Tongues: place a round cutter centrally on the sheet, cut half way through and fold back the cut part. Add the yellow pastry cream, leave to rise for 60 mins. After baking allow to cool down before decorating. When decorating, add light cooking cream or yellow pastry cream, fresh fruit and glaze. Sprinkle sparingly with icing sugar.

Baking advice

Bake with steam for 18 mins at 220 °C

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