Baker-Pastry Chef

The fruit farandole

Recipe calculated for 55 pieces
3 completion stages

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Corman products used for this recipe

Sculpture 30.2% fat

1

Whip Sculpture with the sugar.

825 g Sculpture 30.2% fat 64 g sugar

2

500 g 600 g strawberries 250 g blueberries 400 g mangos

3

Cut a “V” in the tops of the croissants.
Using a 6 or 8-mm ribbon tip, fill with Chantilly cream.
Decorate with the fresh fruit.

Corman tip

Chef’stip : Adapt this recipe with the fruits you have on hand.