Aug
17
2015
0
By jacob burton
Description
This is our "coffee and doughnuts" dessert that we serve at Stella. It's a simple pate a choux base that is fried to order, tossed in a cinnamon-sugar mix, and served with a buttered mocha emulsion. This recipe can also be used for churros by simply fitting your pastry bag with a star tip. See attached recipe for "buttered mocha emulsion."
Ingredients
600 g
Milk (2%) 225 g
Butter (Unsalted) 1 T
Vanilla Extract 5 g
Salt (Kosher) 385 g
Flour (All Purpose) 8
Eggs 1 T
Baking Powder 1⁄2 t
Baking Soda 427 g
Sugar (Granulated, White) 7 g
Cinnamon (Ground)Instructions
- Combine milk, butter, salt and vanilla extract in an appropriate sized saucepan and heat over medium high heat. Do not leave unattended; when the milk starts to boil, it can boil over very quickly.
- Once milk comes to a boil and the butter is completely melted, stir in flour using a wooden spoon and mix into a tight batter/dough.
- Reduce heat to low and continue to cook for another two minutes, stirring constantly with a wooden spoon.
- Place dough in a large mixing bowl.
- Add eggs, one at a time, completely combining egg and dough before adding the next egg. Continue until eggs are incorporated. You now have what's called "choux paste."
- Allow choux paste to cool to below 110°F/43°C and add in baking powder and baking soda.
- Place in pipping bag and reserve in refrigerator for service, will hold for 3 days under refrigeration.
- In a separate bowl, mix together 427g sugar, 7g fresh ground cinnamon and a pinch of kosher salt. Set aside for dusting doughnuts.
- When ready to make doughnuts, heat deep fryer to 350°F/176°C. If no deep fryer is available, use a heavy bottom sauce pot with 4" of canola oil heated in the bottom. Heat oil to 375°F/190°C to compensate for initial heat loss when doughnut batter is added. Use a fry thermometer to regulate oil temperature, increasing or decreasing heat source to maintain a frying temperature of 350°F/176°C.
- Cut the tip off the pastry bag using a pair of sharp kitchen scissors, creating a 1/2" diameter opening at the tip of the pastry bag. Extrude doughnut batter into heated oil using kitchen scissors to cut 1/2" lengths. BE CAREFUL; get the tip of the pastry bag as close to the oil as possible. After the doughnut batter is cut with the scissors and it drops into the oil, if the batter falls too far, it will splash hot oil on your hands...not fun.
- Fry doughnuts in batches of about 10-30 depending on the size of your fryer, for about 3-5 minutes, or until the exterior is a crispy golden brown, and the dough is cooked in the center but still moist.
- Strain doughnuts into cinnamon-sugar mix and toss gently until thoroughly coated. Serve hot.