Chocolate glazed with hazelnut spread, vanilla whipped cream, and praline crunch.

 Giving her another reason to swallow.

I present you two flavours to accompany this elegant finger doughnut:

1) Chocolate glazed with hazelnut spread, vanilla whipped cream, and praline crunch.

2) Sugar-coated and filled with jam, vanilla whipped cream, fresh strawberries, and raspberry powder.

Who is this for?

I suggest a date.

My recommendations?

Keep it simple. I would go with one flavour, execute it well, and base your decision on whether you want to go in a fruity or chocolate direction.

How to fry your doughnuts?

If you want to make elegant sticks, it's best to freeze the dough overnight and then cut it into your desired shape before proofing. I went with an 18cm length and 1cm width (on that note, keep in mind they expand quite a lot during frying). Alternatively, you could roll out the dough directly and then cut it into the desired shapes; however, they might not come out as neat, but they would still be delicious. For the frying aspect, 170°C/338°F for about 3-5 minutes.

My tips:

Use cut-out parchment paper (for example, 19cm by 2cm) as your placement for the doughnuts; it makes it easier to pick up and transfer into the hot oil as the dough is quite delicate. You can leverage your oven by turning on the light to create a humid environment for quicker proofing. Make sure to proof correctly; otherwise, the doughnuts tend to be more oily.

For the Vanilla Whipped Cream

- 600g heavy cream

- 5.8g gelatine sheets

- 145g white chocolate

- 1 Vanilla bean seeds of a pod

Drop gelatine sheets in cold water to bloom. Mix half the cream in a small pot and vanilla seeds over medium heat. Just before simmering, reduce heat, add white chocolate and whisk through. Squeeze out excess water from bloomed gelatine sheets, add to the cream mixture, and whisk thoroughly. Take off heat, whiskin remaining cream. Refiregate overnight or place in the freezer for 3 hours before whipping.