Recipe Overview

Yield: 15 donuts
Fry Temperature: 155°C – 165°C
Fry Time: 1 minute 20 seconds per side

Ingredients

Donut Dough

• 300g Bread Flour
• 150g All-Purpose Flour
• 50g Sugar
• 7g Yeast
• 6g Salt
• ¼ tsp Bread improver
• 2g Baking powder
• 2 Eggs
• 240g Milk
• 50g Butter

Espresso Cremeux

• 170g Prepared liquid coffee
• 320g Heavy cream
• 80g Sugar
• 150g Milk
• 130g Egg yolks
• 40g Cornstarch
• 370g Dark chocolate

Gourmet Coating

• 600g Dark chocolate
• 90g Almonds, chopped

Instructions

The Espresso Cremeux

1. In a saucepan, combine the coffee, heavy cream, sugar, and milk. Bring the mixture to a gentle simmer over medium heat.

2. While the liquid heats, whisk the egg yolks and cornstarch together in a bowl until perfectly smooth and free of lumps.

3. Once the coffee mixture begins to simmer, slowly pour it into the egg yolks while whisking constantly to temper the eggs.

4. Return the entire mixture to the saucepan. Cook over medium heat, stirring continuously, until it thickens to a pastry cream consistency and boils into a thick paste.

5. Remove from the heat, add the dark chocolate, and blend with an immersion blender until completely smooth.

6. Place plastic wrap directly onto the surface of the cream to prevent a skin from forming. Let it cool, then rest in the refrigerator until needed.

The Dough

1. Combine the bread flour, all-purpose flour, sugar, yeast, salt, bread improver, baking powder, eggs, milk, and butter in a large bowl. Knead until a smooth, elastic dough forms.

2. Cover the dough and let it rest.

3. Divide the rested dough into 65g portions and shape them into clean rounds. Let the portions rest for 20 minutes.

4. Flatten the dough portions out smoothly and let them rest for a final 30 minutes.

5. Heat your frying oil to 155°C – 165°C. Fry each donut for 1 minute and 20 seconds per side until beautifully golden brown. Remove from the oil and let cool completely.

Assembly and Coating

1. Pipe the chilled espresso cremeux into the center of each cooled donut.

2. Melt the dark chocolate. Dip the top of each filled donut into the chocolate to create a thin, clean initial layer. Set aside and let this first coating harden completely.

3. Stir the chopped almonds into the remaining melted chocolate.

4. Perform a second dip over the set chocolate layer to create the signature textured glaze. Let the coating set completely before serving.

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