Poptarts | Professional Patisserie Recipe - Puratos

Ingredients

Method

Mix the Satin Crème Cake Plain Mix, flour, butter & honey to form a crumb, add the egg, mix to form dough.
Pin the dough to 3mm & cut into 60 x 90mm rectangles, place half on a lined baking tray.
Pipe 10g of Vivafil onto the raw biscuits leaving a 5mm gap to the edge, top with another raw biscuit and seal the edges with a fork.
Bake at 180°C top heat 160°C bottom heat for 10 mins.
Once cooled top each biscuit with 10g of Puratos White Fudge (at 85°C) finish with sprinkles.

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