4 September 2015
My loyal readers (I’m sure you’re out there somewhere), this is probably the recipe I’ve been most excited about since I started, and it’s been extremely difficult to not just throw it out there randomly during Season 2. But I have a format, so I need to stick to it as much as possible. So, I’ll start at the beginning…
A few years ago everyone was going crazy over a certain croissant/donut hybrid (you’d have to be living under a rock to have not heard about it/seen a picture of it/ignored someone obsessing about it/eaten it/etc.). Over the last 12 months the hype seems to have died down a bit, leaving a vacancy for the next food fad. For your consideration, I submit to you: the Donuterole.
So, if you haven’t put together the name and the picture and are still wondering “what the heck is a Donuterole?”, the answer is: a profiterole masquerading as a donut.
Take choux pastry, pipe it into a donut ring, bake, fill with crème pâtissière, top with a chocolate glaze and sprinkles, then try to stop yourself from eating the whole tray. And this is just the BASIC variety. You can have different flavours of choux pastry, different fillings, different toppings… honestly, there’s so much room for creativity!
I've done some looking around, and surprisingly nobody really seems to have developed this area yet.
100g dark chocolate, broken into pieces
30g unsalted butter, cubed
2 tbsp glucose/light corn syrup
1 tbsp water
Spinkles, to decorate
Remember, this is just a guide. If you want to use a different topping or filling feel free to do so.
1. Preheat oven to 200°C (approx. 390°F).
2. Pipe the choux pastry into a donut ring baking tray. (Only pipe a small circle, because they’ll puff up quite a lot! The pans are usually non-stick and there’s a lot of butter in the pastry which should stop it from sticking, but if you feel like playing it safe feel free to oil the trays with some cooking spray.)
3. Bake for 25-35 minutes, then turn off the heat and allow the pastry cases to sit in the oven for a further 15-20 minutes with the door ajar. (As usual, I just prop it open with a wooden spoon.)
4. Remove from the oven and allow to cool before you pierce the top with a skewer in 4 places. (This makes it easier to fill evenly.)
5. In a heatproof bowl over a saucepan of simmering water, melt together the chocolate, butter, glucose and water until smooth, then place aside to cool slightly.
6. Pipe the crème pâtissière into the pastry cases using the holes you made. (You should know when it’s filled evenly. Try not to underfill.)
7. Dip the tops of the Donuteroles into the glaze to seal the holes, then place onto a rack and cover with sprinkles.
8. Place into the fridge until the glaze is firm, then serve.
Makes 8-12 (depending on how you pipe the pastry).
A video of this recipe is also available - https://youtu.be/Nj7NuJLb_IM.
Well, this is the end of the Season 2 BONUS Recipes. I’ll be back in a few weeks with Season 3. I hope you’ve had some fun cooking these dishes. Feel free to let me know how they turned out, or if you have any questions or suggestions.