Bouchon Bakery by Thomas Keller

Author:Thomas Keller [Keller, Thomas]
Language: eng
Format: epub
Publisher: Workman Publishing
Published: 0101-01-01T00:00:00+00:00

to fill the doughnuts: Spoon the jam into the pastry bag with the plain tip. Spoon the whipped cream into the pastry bag with the star tip.

Push the tip of the jam-filled bag into the side of a doughnut and, applying gentle pressure, pipe in 35 to 40 grams/1 tablespoon plus 1 teaspoon to 1 tablespoon plus 2 teaspoons of jam; the doughnut will feel heavy. Continue with the remaining doughnuts.

Pipe whipped cream in a tall spiral rosette on top of each doughnut and garnish with half a cherry.

The doughnuts are best eaten as soon as they are completed, but they can be refrigerated for up to 1 hour before serving. If desired, garnish each plate with a stemmed cherry.

photograph here

makes 10 doughnuts

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