Christmas tree

Tree with almonds

1) Defrost the Cupcake Sleeve (ref. 01301) for 60min. approximately.

2) Fill the mold with the sleeve up to half height.

3) Decorate the surface with almond stick.

4) Bake at 170-180º for 10 min.

5) Let cool and sprinkle with luster sugar.

Almond pine nuts star

1) Defrost the Cupcake Sleeve (ref. 01301) for 60min. approximately.

2) Fill the mold with the sleeve up to half height.

3) Bake at 170-180º for 10 min

4) Let cool and decorate the ends with boiled sugar and the center with colored sugar stripes.

Sugar Star

1) Semi-freeze the mini butter Croissant   (ref. 11037)

2) Perform a cross section in half to each piece.

3) Place them in the mold with the tip of each croissant facing up. Leave space between croissants for proper fermentation.

4) Proff for 30-40 min.

5) Bake at 180-190 ° C for 10-12 min.

6) Remove from the oven and cover with syrup

7) Let cool and decorate it at your taste.