| Cruffin fillings | | | | | | |
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| Diplomat | | | | | | |
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| Ingredients: | | | | | | Method: |
| Creme Pat | | 1000 | | | | Weigh creme pat and add 25% of weight in cream |
| Cream | | 250 | | | | Whisk cream and fold in to creme pat |
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| Caramel Sauce | | | | | | |
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| Ingredients: | | | | | | Method: |
| Coconut cream | | 100 | | | | Melt the vegan butter, take off heat and add coconut cream, stir to combine |
| Vegan Butter (not flora) | | 20 | | | | Place the caster sugar in a medium saucepan and place over the lowest heat. Melt the caster sugar but do NOT stir. |
| Caster sugar | | 100 | | | | When the edges start to go dark brown, gently swirl the pan to fully melt all the sugar. Turn off the heat and immediately (but carefully) add the blended coconut cream mixture. Do not stir and watch out for the steam. The caramel will splutter and then calm down over the course of the next 20 seconds. |
| Vanilla paste | | 4 | | | | Stir the caramel once calm, checking for any lumps of sugar. If any lumps appear, place the caramel back over low heat and bring to a simmer until the lumps have dissolved. If the caramel is smooth, stir in the vanilla bean paste and flaky sea salt then set aside to cool to room temperature. |
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| Peach Compot | | | | | | |
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| Ingredients: | | | | | | Method: |
| Tinned Peach | | 1.5kg | | | | In big pan mix all the ingredients. |
| Granulated sugar | | 75g | | | | Bring to a boil and leave on hob until peaches fall apart and compot gets thicker. |
| Lemon Juice | | 25g | | | | |
| Juice / Liquid (Juice from tinned peach) | | 75g | | | | |
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| Chantilly Cream | | | | | | |
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| Ingredients: | | | | | | Method: |
| Plant Cream | | 950 | | | | Adding all ingredients and whisk on high speed until stiff peak forms. |
| Icing Sugar | | 47.5 | | | | |
| Vanilla Paste | | 22.8 | | | | |
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| Strawberry Jam | | | | | | |
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| Ingredients: | | | | | | Method: |
| Frozen Strawberries | | 2000 | | | | Add all ingredients in a pan and bring to boil. |
| Jam Sugar | | 2000 | | | | Keep on hob until thickens slightly and covers back of spoon. |
| Lemon Juice | | 2 | tbsp | | | |
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| Strawberry Sugar | | | | | | |
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| Ingredients: | | | | | | Method: |
| Vanilla Sugar | | 200 | | | | Mix vanilla sugar and strawberry powder. |
| Strawberry Powder | | 10 | | | | |
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| Ginger Sugar | | | | | | |
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| Ingredients: | | | | | | Method: |
| Sugar | | 1000 | | | | Mix sugar and ginger. |
| Ginger Sugar | | 25 | | | | |
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| Cinnamon Sugar | | | | | | |
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| Ingredients: | | | | | | Method: |
| Sugar | | 500 | | | | Mix sugar and cinnamon. |
| Cinnamon | | 5 | tbsp | | | |
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| Vanilla Sugar | | | | | | |
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| Ingredients: | | | | | | Method: |
| Vanilla Bean | | 1 | | | | Add vanilla bean in to sugar and leave in, for at least overnight. |
| Sugar | | 2500 | | | | Refresh monthly. |