PB&J Doughnut
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Ingredients
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Unit of Measurement
- Strawberry Icing (for Doughnuts)
- 500 g confectioner's sugar - sifted
- 170 g simple syrup - 50/50
- 50 g PreGel Strawberry Fortefrutto® - 45872
- as needed PreGel Krocco Peanut Arabeschi® (Peanut Cereal Crunch) - 48222
- as needed strawberry pastry cream
- Strawberry Pastry Cream (Cold Process)
- 175 g PreGel Five Star Chef Cold Process Pastry Cream - 312048
- 500 g whole milk
- 50 g PreGel Five Star Chef Pannacrema Strawberry - 77026
Method of Preparation
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) - 48222 (finely ground) and garnish accordingly.
Strawberry Pastry Cream (Cold Process)
- Whisk the PreGel Five Star Chef Cold Process Pastry Cream powder into cold milk with PreGel Five Star Chef Pannacrema Strawberry 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.