RECIPES
All recipesLime zests finger doughnuts
Par Vincent GUERLAIS
FOR THIS RECIPE
- For approximately 30 doughnuts
RECIPE STEPS
1/ Doughnuts dough
INGREDIENTS
- 280 g flour
- 6 g salt
- 70 g sugar
- 3 eggs
- 85 g butter
- ½ zested lime
Mix the flour, the salt and the sugar and add the eggs one by one.
Add the melted butter (at room temperature) and the zests of lime. Mix thoroughly to obtain a homogeneous dough.
Leave the dough to rest for 2 hours approximately before thinning it with a pastry roll down to a thickness of 5 mm.
Cut away 6 cm x 2 cm rectangles and fry in oil at 170-180°C (340-355°F).
As soon as the doughnuts take a golden colour, drip-dry them on absorbing paper.
2/ Hazelnuts spread
INGREDIENTS
- 45 g butter
- 150 g praline
- 95 g gianduja
- 5 g cocoa powder
Prepare a hazelnut butter and leave to cool.
Mix the praline, the gianduja and the cocoa powder and then the hazelnut butter.
Keep in an airtight recipient at room temperature.
The next step is to dip the doughnuts in the spread before tasting…
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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