Yield: 12
Playing on a classic combination, these rich, chilled coffee custards are a delicious contrast to warm New Orleans style beignets.
Ingredients:
Coffee Pot de Crème
Playing on a classic combination, these rich, chilled coffee custards are a delicious contrast to warm New Orleans style beignets.
Ingredients:
Coffee Pot de Crème
- 1 shot double espresso
- 1 1/2 cups whipping cream
- 1 vanilla bean
- 6 egg yolk
- 1/2 cup sugar
Doughnuts
- 1 1/4 cups milk
- 3/4 tbsp dry active yeast
- 1/2 cup sugar
- 3 1/2 cups all purpose flour
- 2 egg
- 1 tsp salt
- 4 tbsp unsalted butter, softened
- 1/2 tsp vanilla
- 1/4 tsp nutmeg
- icing sugar, for dusting
Directions:
Coffee Pot de Crème
- Preheat oven to 350 F.
- Heat espresso with cream and scraped seeds from vanilla bean.
- While heating, whisk together yolks and sugar. Gradually add hot cream to egg mixture, whisking constantly.
- Place 12 espresso cups into a baking pan and pour custard mixture in. Pour boiling water around cups coming up halfway.
- Bake for 30-40 minutes, until custard no longer jiggles when cup is tapped. Chill for 3 hours before serving.
Doughnuts
- Heat milk to just above body temperature and stir in yeast and sugar. Mix in remaining ingredients and blend in a mixer for 5 minutes. Place dough in an oiled bowl, cover and let rise 1 hour.
- On a lightly floured surface roll out dough to 3/4-inch thickness. Cut dough into 2 by 2-inch squares and place on a baking sheet. Let rest for 10 minutes.
- Heat a pot with 2 inches of vegetable oil over medium high heat. You will know the oil is hot enough when a drop of water sizzles when added to oil.
- Fry doughnuts a few at a time, cooking both sides until a rich brown colour, about 4 minutes for each side. Drain well.
- As doughnuts are ideal eaten right after making, you can make and cut the dough ahead of time and chill, and cook the doughnuts at the last minute.
To Assemble
- After cooling slightly, dust with icing sugar.
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