For the base, place in the mixer all the ingredients, except Arabesque 60% and glucose, and beat with the flat beater on medium speed for 3'.
Add the Arabesque 60% and the glucose, after melting them in the microwave, and continue to beat them for 1 more minute.
Serve on a baking sheet with 30×40cm greaseproof paper and bake for 20' at 180 °C.

For the cream, beat the Vegan Cream Patisserie with the water for 3 minutes on fast speed with the whisk and then homogenize with the whipped cream. Fluff separately Vegan Rosette. Lastly, homogenize and add Pasta Tartufo.

For the dark coating, melt both ingredients together in the microwave and dip in the applications.

For the white coating, melt the Vegan cream and coat with Crystalbrill White.