Level: Scoolinary Team

That glaze looks incredibly vibrant! I love the idea of using a three-berry purée—it must add a delicious tartness that balances the sweetness of the donut. How did you achieve that glossy texture in the glaze? Did you use a thickener, or is it just the reduction of the purée? Also, the red velvet crumble is such a great touch—how did you get it to stay so crunchy?
Thanks for sharing this with the community.
Best regards!

Thank you. The purée itself creates most of the gloss. The lighting during the photo accentuates. The crumble was an afterthought; a box of Pillsberry red velvet. After baking, it’s broken up by hand and scattered on a baking sheet. Back into the oven at 350° for 10 minutes. Next, it’s tossed with red and white sugar sprinkles before pressing it onto the top of recently glazed donuts

Level: Executive Chef

Maravilla! Qué inspirador😍

Eres muy amable. Gracias.