Mix all ingredients into a smooth and well developed dough. After kneading directly mix filling in

Dough temperature: approx. 25ºC

Scale: Dough pieces approx. 1500 gram for one baking sheet (60 x 80 cm). Mould a square model for roll out

Dough rest: Approx. 20 minutes

Roll out the dough pieces into slice at 2 mm thickness. Place the dough slice into the baking sheet (60 x 80 cm). Prick the dough sheet regularly with a pricker

Final proof: Approx. 30 minutes

Baking: approx. 8 minutes at 210ºC. with gentle floor

Place the slices with the smooth side up. Cut the bottom slice in lanes of 10 x 60 cm. Pipe half lanes with creme patissier (approx. 350 g / lane) Glaze the other half lanes on top with orange fondant. Cut the top first and the bottom separately form each other in the right tompouce size. Place the top on the bottom fot one complete tompouce