Mix it up in your kitchen with this chounut hybrid.
Sift flour and add to the milk mix and cook for about 30sec-1 min or until the dough starts to come away from the sides.
Place cooked dough into the bowl of an electric mixer with a paddle attachment. Mix on low to cool off the dough slightly. When dough has cooled, start to add in the eggs one at a time till you have a nice silky-smooth dough.
For the vanilla crème patisserie, place milk and vanilla in a med saucepan and bring to a simmer. In a bowl whisk yolks, sugar, and cornstarch together. Slowly pour 1/3 of the hot milk into the egg mix and whisk briefly.
Once tempered add in the rest of the milk and whisk. Add the whole lot back into the saucepan and place on med heat. Cook and whisk until thickened.
Once thick pour into a bowl with a strainer over it and 4 tbs butter in the bottom of the bowl. Push through crème over the butter and stir together.
Place a sheet of cling film over the top of the crème so it doesn’t form a skin and refrigerate.
For the raspberry curd, puree raspberries and strain through seeds. In a saucepan whisk sugar, zest, yolk, lemon juice, and salt.
Place on med heat and add the butter till melted and thick enough to coat the back of a spoon. (about 5 mins) making sure not to boil. Fold into the curd and place cling wrap onto of the curd. Chill in refrigerator.
For the raspberry glaze, puree raspberries and strain through seeds. In a saucepan add raspberry puree, lemon juice, water, and sugar. Cook for 2 mins.
Take off the heat and stir in the vanilla. Use 1/4 cup of mix and 1/2 cup icing sugar and whisk. Add another 1/2 cup icing sugar and mix. Keep adding icing sugar until desired consistency.
To make the chounuts, using a large French star tip 6B fill a piping bag with the cooked pastry. On a baking tray pipe swirls of pastry in a ring shape. If there are peaks on the dough, wet your finger and dab them down. Pipe 6 per tray and bake in a 200C oven for 25mins switching trays halfway.
Meanwhile, make the glaze and set aside. When the chounuts are cooled poke 6 small holes around the base. Setup two piping bags each with a filling tip 230.
Place whisked crème pat in one bag and raspberry curd in another. Fill the choux holes with alternating fillings. Dip the top half into the raspberry glaze.
Mix the gold dust with white spirit to make a gold liquid and with a small paint brush dip and then splatter on one side of each doughnut.
Finish with a fresh raspberry glazed in apricot jam.
This recipe has not been edited or tested by the Bake Off Food Department.
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