Page 52 - Pastry & Baking Magazine

51
8.
9.
10.
11.
12.
13.
8.
Place the dough in the desired mold (Novacart form “MB 170”
is shown).
The dough should not be taller than
1
/
4
of the height of the mold
9.
Pipe a thin layer of pastry cream on to the top of the dough.
10.
Cover the top of the pastry cream with the desired fruit, such
as the canned peaches slices shown here.
11.
Cover the top of the peaches with a layer of crumb topping,
making sure not to cover all of the fruit.
12.
After the proofing stage, the dough should almost rise to the
top of the mold.
13.
Once the product has completely cooled, dust the top surface
with some powdered sugar.