Ingredients
| 12 Donut Yeast Raised Jam |
| Mini Frozen x 60 50110659 |
| 500g Pinnacle Bavarian |
| Filling 10kg 50105383 |
| 144g AP Icing International |
| Chocolate Cake 10kg 50105399 |
| 12g AP Icing International |
| Vanilla 10kg 50160930 |
METHOD
- Thaw Mini Jam Donuts covered so they don’t dry out. Place Bavarian filling in a piping bag and pipe into donuts.
- In a small bowl heat up the International
Chocolate Icing in 10–20 second bursts until it
resembles a ganache consistency. - In another small bowl warm up International
Vanilla Icing in 10–20 second bursts, place in a
piping bag. - Dip the donut into the chocolate icing. Pipe vanilla
stripes across the surface then using a skewer rake
across the chocolate stripes in alternating directions
to create a chevron pattern. - Allow to set and then serve.