Ingredients
- For the cocoa donut dough
- 500 g flour
- 20 g baking powder
- 2 beaten eggs
- 175 g icing sugar
- 150 g milk
- 1 tbsp melted butter
- 100 g cocoa powder
- For the glaze
- 1 egg white (about 30 g)
- 10 g honey
- 100 g of icing sugar
- A few drops of lemon juice
- 1 tbsp cocoa powder
- For the chocolate cream
- 150 g milk
- 150 g cream
- 35 g egg yolks
- 35 g sugar
- 140 g dark chocolate
Instructions
Donuts
1. Mix the flour, cocoa and baking powder together.
2. In another bowl, beat the eggs with the sugar. Add the milk and melted butter.
3. Add to the flour mixture. Work the dough by hand until it is homogeneous. Make a ball, cover with a damp cloth and leave it in the fridge for 2 hours.
4. On a baking tray covered with baking paper or a floured workstation, spread the dough to a thickness of 1 centimetre. Use cookie cutters to shape the doughnuts.
5. Heat the deep fryer to 190°C and dip the doughnuts into it. Turn them over when they are well browned so that they swell well on both sides. Drain on absorbent paper.
Icing
Mix all the ingredients together until the desired consistency is reached.
Chocolate cream
1. Make a custard by heating the milk and the cream.
2. Beat the yolks with the sugar until they thicken and become clear.
3. Pour the milk-cream mixture over the eggs and cook until it coats a spoon at a maximum of 82°C.
4. Pour over the chocolate and beat with a mixer until the mixture is homogeneous. Set aside overnight in the fridge.
Assembly
Make a few holes in the top of the doughnuts and garnish with cream. Dip the donuts one third into the glaze and decorate with roasted peanuts and chocolate chips.
Recipe: Pierre Zehner
