New orleans beignets, bourbon whipped cream, caramelized pecans powder |

Preparation time: 30 min

Preheat your deep fryer at 375 °F

• Beignets

  In a small saucepan, bring the milk to a boil and then turn off the heat.

  Mix the milk, buttermilk, yeast and sugar. Let the yeast activate for 10 minutes.

  Preheat your deep fryer to 375°F.

  Mix the flour, baking soda and salt in the bowl of your electric mixer. Pour in the milk/butter/egg/sugar mixture and mix for 5 minutes. Once homogeneous, let rest for 1 hour or until the mixture doubles in volume.

  Flour your counter, place the doughnut dough on top and flour the top of the dough. Roll out the dough to 1/4" thickness.

  Cut into squares and dip your dough pieces into the frying oil. When the doughnuts are golden brown on both sides, remove them from the fryer and place them on a paper towel.

• Bourbon whipped cream

  In a cold bowl, pour your cream (cold) and whisk until peaks appear, then add the sugar, cinnamon and Bourbon. Whisk a little more to homogenize everything and keep in a cool place (filmed) until use.

• Caramelized pecan powder

  In a skillet over medium heat, roast the pecans and add the powdered sugar. Mix well until caramelized and well coated.

  Remove onto a parchment paper and leave to cool.

  Break into pieces and blend in a food processor until powdery.

• Assembly

  Place two (or three) donuts on a plate with a dollop of Bourbon whipped cream. Sprinkle pecan powder over the cream and dust with powdered sugar.