Granted, we all have our traditions. On Thanksgiving, it might be grandma’s green pea casserole. Or your Aunt Betty’s squishy Jell-O thing. On second thought, ditch the traditions and go for a new, improved Thanksgiving.
To freshen up your holiday feast, we went to Stella Culinary. Chef Jacob Burton suggested a recipe for a ‘coffee and doughnuts’ dessert served at Stella.
‘It’s a simple pâte à choux base that is fried to order, tossed in a cinnamon-sugar mix, and served with a buttered mocha emulsion,’ said Burton. ‘This recipe can also be used for churros by simply fitting your pasty bag with a star tip.’
CINNAMON SUGAR BEIGNETS
Ingredients
600 g milk
225 g unsalted butter
1 T vanilla extract
5 g salt
385 g all-purpose flour
8 eggs
1 T baking powder
1⁄2 t baking soda
427g sugar
7 g ground cinnamon
Instructions
1. Combine milk, butter, salt, and vanilla extract in an appropriate-sized saucepan and heat over medium-high heat. Do not leave unattended; when the milk starts to boil, it can boil over very quickly.
2. Once milk comes to a boil and the butter is completely melted, stir in flour using a wooden spoon and mix into a tight batter/dough.
3. Reduce heat to low and continue to cook for another two minutes, stirring constantly with a wooden spoon.
4. Place dough in a large mixing bowl.
5. Add eggs, one at a time, completely combining egg and dough before adding the next egg. Continue until eggs are incorporated. You now have what’s called ‘choux paste.’
6. Allow choux paste to cool to below 110°F/43°C and add in baking powder and baking soda.
7. Place in piping bag and reserve in refrigerator; it will hold for three days under refrigeration.
8. In a separate bowl, mix together sugar, fresh ground cinnamon, and a pinch of kosher salt. Set aside for dusting doughnuts.
9. When ready to make doughnuts, heat deep fryer to 350°F/176°C. If no deep fryer is available, use a heavy bottom saucepot with 4 inches of canola oil heated in the bottom. Heat oil to 375°F/190°C to compensate for initial heat loss when doughnut batter is added. Use a fry thermometer to regulate oil temperature, increasing or decreasing heat source to maintain a frying temperature of 350°F/176°C.
10. Cut the tip off the pastry bag using a pair of sharp kitchen scissors, creating a half-inch diameter opening at the tip of the pastry bag. Extrude doughnut batter into heated oil using kitchen scissors to cut half-inch lengths. BE CAREFUL; get the tip of the pastry bag as close to the oil as possible. After the doughnut batter is cut with the scissors and it drops into the oil, if the batter falls too far, it will splash hot oil on your hands… not fun.
11. Fry doughnuts in batches of about 10 to 30 depending on the size of your fryer, for about three to five minutes, or until the exterior is a crispy golden brown, and the dough is cooked in the center but still moist.
12. Strain doughnuts into cinnamon-sugar mix and toss gently until thoroughly coated. Serve hot.
Recipe makes enough for 20 servings (you can change the yield at stellaculinary.com for a different amount of servings).
BUTTERED MOCHA EMULSION
This dessert sauce is a nothing more then a super rich mocha that’s emulsified with butter for some extra flavor and sheen.
Ingredients
Double shot espresso
125 g heavy whipping cream
100 g granulated sugar
20 g coco powder
8 g salt
1 g xanthan gum
150 g cubed butter
Instructions
1. Combine espresso, cream, sugar, coco powder, and salt in a medium sized saucepan and bring to a simmer over high heat, whisking occasionally.
2. Transfer mixture to blender. Blend on medium speed, adding in xanthan gum.
3. Add butter, one cube at a time, forming an emulsion, and slowly bringing the speed of the blender up as the emulsion becomes thicker.
4. Once all the butter is incorporated, serve immediately or you can keep the sauce warm in either a double boiler or airpot.
For more information on various cooking techniques, active discussions, and recipes visit stellaculinary.com.
