Mix all ingredients into a smooth and well developed dough
Dough temperature: approx. 27ºC
Bulk proof: Approx. 10 minutes
Scale: Approx. 1800 grams (30 pieces)
Final proof: Approx. 55 minutes
Fry approx. 6 min at 180ºC
Dough proof: Approx. 10 minutes
Divide and round up Place the dough pieces on sheets
Fill with Creme Pattisier and decorate with fondant