Lemon praline doughnutPastry recipe
- Flour - 400g
- Dry yeast - 3g
- Sucrose - 75g
- Salt - 3g
- Whole milk - 150g
- Egg - 1
- Water - 20g
- Melted butter - 50g
Place the flour in the bowl of an electric stand mixer, followed by the instant yeast, sucrose, and salt. Using the dough hook attachment, mix the dry ingredients until thoroughly combined.
Add the warmed milk, followed by the egg, water, and the melted butter.
Continue mixing, on medium speed, until a smooth, tight dough forms, about 8-10 minutes.
Cover the bowl and allow to bulk ferment at room temperature for 30 minutes. Turn the dough and cover; retard the under refrigeration for approximately 12 hours, or overnight.
Turn the dough onto a lightly floured work surface. Roll out to a thickness of 2cm. Cut the dough with a floured ring cutters and transfer to a lightly floured tray (the remaining scraps may be gently pressed together and rolled one additional time).
Cover the cut dough with cloth and proof at room temperature for about 20-30 minutes. When the doughnuts have risen to about 3 to 4cm thick, they are ready to be fried.
Place the doughnuts into vegetable oil heated to 190˚C/375°F, a few at a time - place a strainer into oil and then place each doughnut onto strainer into oil to avoid splashing and sticking. Cook for 2-3 minutes on each side.
Remove the doughnuts from the oil and drain on towel lined pans. When slightly cooled, fill with the Lemon Cream, apply the Praline Glaçage and garnish with lightly toasted coconut.
- Frozen fruit purée 100% : Lemon - 85 g
- Egg - 2
- Sucrose - 160g
- Gelatine (sheet) - 1/2
- Butter - 85g
- Lemon semi-candied sticks - 50g
In a heavy sauce pan, whisk together the eggs and sucrose, and then add the lemon Puree.
On medium heat, bring mixture just to a boil, stirring constantly. Remove from heat and add the gelatin.
Allow the mixture to cool 35˚C/95˚F and emulsify the butter into the cream. Fold in the semi-candied lemon and reserve chilled until filling the doughnuts.
In this step
- Praline paste - 100g
- Cream 35% fat - 50g
- neutral glaze - 150g
Combine the cream and the neutral glaze, warming to 50˚C/120˚F; incorporate the praline paste.
Allow the glaçage to cool to 40˚C/104˚F before applying to the doughnuts.
- coconut (toasted) - 25g