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Strawberry and vanilla doughnuts

Strawberry and vanilla doughnuts, Prescriptions, Any category, Pastries and desserts, Donuts

Ingredients portion 6

Milk 100ml

Butter 80 g

Vanilla bean 1 piece

Wheat flour 50 g

Chicken egg 1 piece

Strawberry 200 g

Pectin 30 g

Gelatin in plates 1 piece

Cooking instructions 25 minutes + 1 day

1 Peel the strawberries the day before and cut them into small cubes. Cook them in a saucepan over a low heat for 10 minutes with 30 g sugar, add the fruit pectin and cook for another 10-15 minutes. At the end of the cooking time, add the gelatine soaked in cold water and wrung out. Place in the refrigerator overnight to allow the mixture to cool thoroughly.

2 The next day, bring the milk, butter and vanilla pods to a gentle boil in a saucepan. Bring to the boil for 10 seconds, remove from the heat and stir in the flour, stirring vigorously. Add the lightly beaten egg. Place a small amount of batter in each of the half-circular moulds. Press down with your thumb to make sure that the dough covers the sides of the moulds.

3 Place the strawberry filling in the cavity of each dough tin. Cover the filling with the rest of the doughnut pastry and freeze.

4 Heat the vegetable oil to 180 °C. To make sure that the oil is hot enough, place 1 doughnut in it: it should begin to brown immediately. Remove the doughnuts from their tin cups and fry them in the oil until they are lightly browned. Take them out, allow the oil to drain, coat them in coarse sugar and serve immediately.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .