Tired of the same old desserts? Meet the Taco Cake, a super creative dessert creation! This isn't your ordinary taco with a meat filling; this is a sweet version that will have you hooked.
Just imagine, the shell is a super crispy waffle, and inside there's an incredibly smooth almond cream filling, plus a hazelnut chocolate ganache that melts in your mouth. Basically, this is a fusion of three worlds: the crunch of a waffle, the softness of a cake, and the luxury of chocolate.
Guaranteed, one bite will instantly make you happy!
Waffle
Ingredients:
Instructions:
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Combine all ingredients (egg, egg white, salt, sugar, flour, melted unsalted butter, milk, and vanilla extract) in a mixer bowl with a whisk attachment. Whisk until the batter is well combined and smooth.
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Cook the batter in a thin waffle maker until golden brown.
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Cut with a cookie cutter to the desired size.
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Fold & pinch the cooked waffle to form a taco shape.
Almond Cream
Ingredients:
Instructions:
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Cream the sugar and butter until well combined.
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Add the egg little by little until incorporated.
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Add the Almond Flour and mix well, then add the melted Tulip Dark Compound Chocolate and mix until combined.
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Spread the mixture into a 5 mm frame and bake in the oven for 10-12 minutes at 160°C.
Hazelnut Chocolate Ganache
Ingredients:
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120 grams Tulip Hazel Delight, melted
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70 grams Tulip White Compound Chocolate
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45 grams Tulip Milk Compound Chocolate
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30 grams Glucose
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1 gram Salt
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30 grams Butter
Instructions:
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Melt the Tulip Hazel Delight, Tulip White Compound Chocolate, and Tulip Milk Compound Chocolate, and stir until smooth.
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Add the Glucose, salt, and butter, then stir until well combined.
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Pour the ganache mixture into a 5mm frame on top of the cooked and cooled almond cream.
Assembly
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Arrange the taco, almond cream, and ganache.
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Dip the top of the taco into melted Tulip Milk Compound Chocolate.
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Sprinkle with nuts.
