Red Velvet Waffle Cone Taco – Sarawagi Group

Red Velvet Waffle Cone Taco

Red Velvet Waffle Cone Taco Image

Red Velvet Waffle Cone Taco

Ingredients:

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.
For Vanilla Creme:
  • 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.
For Whipped Cream:
  • Make whipping cream out of the ingredients mentioned and refrigerate it for 30 minutes.
For Filling and Assembly:
  • 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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