Mini Chiffon


Working Method

  1. Mix all dough ingredients except oil with a high speed mixer for 7-8 minutes.
  2. Pour into a mini chiffon pan.
  3. Bake in an oven with an upper temperature of 165°C and a lower temperature of 165°C for 21 minutes.
  4. For Decorating 1, Stir Ambiante and powdered sugar on medium speed until softpeak/until it feels enough to decor/not hard.
  5. Decorate with royal icing and fresh strawberries on the chiffon.
  6. For Decorating 2, pipe Carat Supercrem Hazelnut around the outside of the mini chiffon.
  7. Add chocolate shaving in the center of the Carat Supercrem Hazelnut.


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