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Beignet passion, rum caramelized pineapple, powdered sugar |
Sweet
Delicious little doughnuts with a heart of passion fruit gel and accompanied by pineapple preserved in brown sugar and rum.
Be very careful when using a deep fryer or a pan as a deep fryer, and don't keep children in the kitchen. They'll be more than happy to eat them.
Ingredients
Recipe for 20 tapasDonut
Passion fruit gel
Pineapple
- Vegetable oil
Preparation time: 45 min
Preheat your Fryer at 425 °F
-
Donut
Place all the ingredients except the eggs in the mixer and knead the dough with the hook.
Once the mixture is homogeneous, add the eggs one by one (similar to the brioche technique).
Leave the dough to rest in the refrigerator for 30 minutes. Roll out the dough with a rolling pin, keeping a thickness of about 1 cm.
All that's left is to cut the doughnuts into the desired shape.
Dip the doughnuts in the deep fryer, turning them over to color both sides.
Drain on paper towels, then dust with powdered sugar.
Using a pastry bag fitted with a fine tip, lightly pierce the doughnut and fill with passionfruit gel.
Be careful not to overfill, as it may explode in your hands.
-
Passion fruit gel
Place all the ingredients except the orange juice in a small saucepan. Whisk well, bring to the boil for a good minute, then pour into a bowl and set aside in the fridge.
Once chilled, place in a blender, blend and add the orange juice. Make sure you obtain a smooth gel and add water if necessary. Pour into a pastry bag and set aside in the fridge.
-
Pineapple
Cut the pineapple into cubes (brunoise).
Caramelize the pineapple in a frying pan with the brown sugar and rum. -
Dressing
Put your donuts on a plate. You can add some more coulis on top or in a little bowl on the side as a dip.
Official partners
Be very careful when using a deep fryer or a pan as a deep fryer, and don't keep children in the kitchen. They'll be more than happy to eat them.
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FAMOUS FANCY TAPAS
A free glass of wine or bubbly!
- Cocotte of Carbonara chicken, truffled orzo, fresh chives |
- Beef and brie mini-burger, sautéed mushrooms, chipotle mayonnaise and shallot confit |
- Duck confit and foie gras crispy bites, fig and Port confit |
- Leek and potato velouté, sour cream, chives, turmeric croutons |
- Beignet passion, rum caramelized pineapple, powdered sugar |
COCKTAILS & TAPAS EVENINGS
Cocktail and tapas classes!
- Gimlet A&S
- Beef and brie mini-burger, sautéed mushrooms, chipotle mayonnaise and shallot confit |
- Leek and potato velouté, sour cream, chives, turmeric croutons |
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- White mushroom and shiitake stew with miso sauce, fried onions and herb oil |
- Fresh and smoked salmon rillette, Mujjol caviar, Korean-style marinated daikon |
COCKTAILS & TAPAS EVENINGS
Cocktail and tapas workshops!
- Gimlet A&S
- Duck confit, caramelized onions, Oka cheese on country bread toast |
- Cocotte of Carbonara chicken, truffled orzo, fresh chives |
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- Leek and potato velouté, sour cream, chives, turmeric croutons |
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