Ingredients
Strawberry Icing for Doughnuts
- 500 gr. confectioner’s sugar, sifted
- 170 gr. simple syrup (50/50)
- 50 gr. PreGel Strawberry Fortefrutto
- as needed PreGel Krocco Peanut Arabeschi (Peanut Cereal Crunch)
- as needed strawberry pastry cream (cold process)
Strawberry Pastry Cream Cold Process
- 175 gr. PreGel 5-Star Chef Pastry Select™ Pastry Cream (Cold Process)
- 500 gr. whole milk
- 50 gr. PreGel 5-Star Chef Pastry Select™ Strawberry Compound
Method
Strawberry Icing for Doughnuts
- In the bowl of a mixer with the paddle attachment, combine together all of the ingredients and mix until homogenous and smooth.
- Glaze the doughnut as desired.
- Pipe the Strawberry Pastry Cream into the bottom of the doughnut similar to how you would fill an éclair.
- Pipe stripes of PreGel Krocco Peanut Arabeschi® (Peanut Cereal Crunch) (finely ground) and garnish accordingly.
Strawberry Pastry Cream Cold Process
- Whisk the PreGel 5-Star Chef Pastry Select™ Pastry Cream (Cold Process) powder into cold milk with PreGel 5-Star Chef Pastry Select™ Strawberry Compound – 82006 until all powder is dissolved and mixture is uniform.
- Allow to set in refrigerator, at least 1 hour.
- Before use, hand whisk pastry cream to result in a smooth texture.