Description
This donut recipe in my opinion, is just perfect! Doughnuts choux pastry crispy on the outside, airy and tender inside, and in combination with the air cream with pistachio praline - they are simply divine. This dish can be a great start to the day and great after a meal.
Ingredients
-
Brown sugar
70 g
-
Water
15 ml
-
Salt
-
Pistachios
50 g
-
Milk
125 ml
-
Water
125 ml
-
Flour
150 g
-
Salt
1 tsp
-
Butter
100 g
-
Brown sugar
1 tsp
-
Vegetable oil
-
Brown sugar
100 g
-
Milk
250 ml
-
Yolk egg
3 piece
-
Egg white
1 piece
-
Corn starch
30 g
-
Butter
120 g
-
Praline
-
The food dye
Cooking
First, prepare the pistachio praline. Pistachios are clean and dry in the oven at 160 degrees for about 10 minutes.
Chop pistachios. Cook the caramel of sugar, water and salt. When the caramel is ready, add the pistachios and mix well. Pour the mixture on parchment paper, greased with a small amount of vegetable oil. Smooth a thin layer and leave to cool for a few minutes. Then milled it in a blender until fine crumbs. All our pistachio praline finish.
Now let's make our custard. Prepare all the ingredients. Oil in advance take out of the refrigerator, it should be at room temperature.
Prepare the custard: milk boil, don't boil. RUB the yolks with the sugar, then add the starch and mix everything well. In the mixture, a thin stream pour the milk with constant stirring so the yolks don't cook. The flight mixture back into the saucepan, place on low heat and cook while stirring until thick.
In the hot cream add 1/3 of butter and stir until completely dissolved oil. Leave the cream to cool at room temperature. Into the cooled cream optionally, you can add the dye.
Until the cream cools, prepare the Italian meringue: cook a thick syrup. Whisk the whites with a dash of lemon juice in the fluffy, thick foam, not stopping to whisk, pour a thin stream of hot syrup. Continue whisking at full cooling our meringue. Then beat the butter at room temperature until fluffy.
Add a little whipped cream in the butter and continue to whisk a lot at low speed.
After you entered all the cream in the butter, add the meringue pieces and gently stir. In the end add our pistachio praline and again gently stir.
The cream obtained is moderately sweet, very light, delicate and airy and holds its shape well.
Prepare choux pastry: milk connect with the water, butter, salt and sugar. Then put the mixture on heat and bring to a boil, stirring constantly.
Remove the pan from the heat, add the flour. Knead the dough to such an extent until it forms a uniform ball. A pot of the gingerbread man put on a weak fire and, stirring constantly, begin to evaporate the extra moisture. As soon as the dough will begin to stick to the bottom – it's ready.
The dough will cool down to 80 degrees and begin to whisk, adding the eggs one by one. Choux dough is supposed to be plastic, smooth and shiny (by the way, it also make eclairs and profiteroles).
Preheat the oil for deep frying. Turn batter into a pastry bag and otkryvaite the dough in the form of rings (I do this directly into the skimmer, without any parchment paper-I think that it's more practical and convenient). Fry the donuts until Golden brown. While cooking, they should be free to float in the oil, then they are well raised and cooked through.
Ready donuts put on a paper towel to absorb excess oil.
Cut the doughnuts along, apply the cream (you can use pastry bag or just spread) connect the two halves and serve. Delicious donuts and a hot Cup of coffee for Breakfast - a great start to the day! Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.