Red Velvet Waffle Cone Taco
Red Velvet Waffle Cone Taco
Ingredients:
| For Red Velvet Taco Shell: | |
| SwissBake® Waffle Cone Mix – Red Velvet | 1000g |
| Water (cold) | 850g |
| For Vanilla Creme : | |
| SwissBake® Vanilleso Creme M30 | 300g |
| Milk | 1000g |
| For Whipped Cream: | |
| SwissBake® Whipping Cream Powder | 1000g |
| Water/Milk (cold) | 1000g |
| For Garnish and Decorating: | |
| Strawberries | 1000g |
| Edible Sprinkles | As Required |
Method
For Red Velvet Taco Shells:- Blend SwissBake® Red Velvet Waffle Cone Mix and water for 2 to 3 min on slow speed or mix them manually.
- Pour the batter on to the preheated waffle maker plate. Cook at 210°C to 220°C.
- Quickly remove the cooked waffle from the iron plate.
- Roll it like a taco shell and let it cool down.
- Place all the mentioned ingredients of vanilla creme in a mixing bowl andwhip it together for 5-6 minutes on high speed or until smooth.
- Refrigerate for minimum of 30 minutes to allow flavour to develop and product to set.
- Make whipping cream out of the ingredients mentioned and refrigerate it for 30 minutes.
- Fold the whipped cream in the vanilla creme to make the filling.
- Pipe the cream filling in the red velvet taco shells.
- Garnish it with fresh strawberries and sprinkle it with edible sprinkles.
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