Ingredients

 

Pate Choux Dough

  • 1 cup milk
  • 1 stick butter
  • 4 whole eggs
  • 1 tbsp sugar
  • 1 tsp salt

Parsnips

  • 8 oz parsnips sliced
  • 1 orange zested
  • 1/3 cup sugar
  • 3 cups water
  • 1/4 tsp salt

Parsnip Orange Glaze

  • 1/2 cup parsnip syrup (leftover from cooking the parsnips
  • 1 1/2 cup powdered sugar

Coffee Chocolate Mousse

  • 1 cup milk
  • 3/4 cup sugar
  • 3 egg yolks
  • 2 tbsp cornstarch
  • 2 tbsp instant coffee
  • 2 tbsp cocoa powder
  • 2 tbsp vanilla paste
  • 3 egg whites
  • 1/4 cup sugar
  • 1 1/2 cup cream
  • 1/3 cup powdered sugar
  • 1 tbsp gelatin powder (8g) I use beef
  • 2 tbsp water

Coffee Glaze

  • 3/4 cup coffee
  • 1/2 cup sugar

Nutritional information

Calories: 458kcalCarbohydrates: 74gProtein: 6gFat: 17gSaturated Fat: 10gCholesterol: 114mgSodium: 353mgPotassium: 281mgFiber: 2gSugar: 66gVitamin A: 711IUVitamin C: 11mgCalcium: 104mgIron: 1mg
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Servings 10 people

For the parsnips

  • Place parsnips, sugar, water, orange, and salt into a small pot. Bring to a simmer and cook for 12-15 minutes or until the parsnips are tender all the way through (teste with a cake tester). Then strain out the parsnips and reserve for the choux dough. Reserve the cooking liquid for the orange glaze that finishes the crullers.

For the Pate a choux dough

  • In a small pot add milk, butter, sugar, and salt. Bring to a simmer. As soon as the butter has completely melted stir in the flour with a wooden spoon and turn down the heat to low. Incorporate all the flour thoroughly and cook for about 1 minute. Transfer the dough to a stand mixer with a paddle attachment and add the cooked and strained parsnips. Turn on medium speed for a minute and then turn down to low speed.
    Crack the four eggs into a measuring cup and add them to the dough one at a time. Make sure the egg completely incorporates before adding the next egg. Continue until all the eggs have been added. Then take the dough and place in a pastry bag fitted with a french star tip. Cut 2x2 inch squares of parchment paper and lay them flat on a sheet pan.
    Then using the pastry bag in a circular and decisive manner pipe a round cruller on each square. Continue the process until you have no more choux dough left. Place the sheet pan with the cruller into the refrigerator for at least an hour.

For the coffee mousse

  • In a small ramekin bloom gelatin and water together. Meanwhile place milk in a pot with espresso and vanilla and bring to a boil. Meanwhile place yolks and sugar in a stand mixer or mixing bowl and whisk for 2 minutes until light and fluffy. Add cornstarch and cocoa powder to the egg yolks and mix well.
    Then add the gelatin to the hot milk and stir in well. Pour the milk mixture over the egg yolks and mix well. Clean out the bowl to the stand mixer and whip the egg whites to stiff peaks with sugar and set aside. Do the same with the whipped cream. Then fold the meringue and whipped cream into the coffee based custard, lightly folding everything together.
    Once well incorporated you can place either in individual dishes to serve or just place into the refrigerator to chill for at least 2 hours.

For the coffee glaze

  • Place both ingredient in a pot and bring to a boil, turn down and simmer for 10 minutes until it glazes the spoon. Set aside to cool completely.

To finish

  • Make the parsnip glaze by take 1/2 cup of the parsnip liquid and mixing it with powdered sugar. Set a pot of oil for frying to 325 degrees. Take the sheet pan of crullers out of the refrigerator.
    Depending on how big your pot is, place 2-3 crullers into the fryer pot with the parchment paper still on the crullers. After about 10-15 seconds the parchment paper will release from the donut and you can scoop the paper out of the fryer and discard it. Fry for 2-3 minutes and then flip the crullers over and fry for another 2 minutes. Strain out and drain on sheet pan fitted with a grated rack.
    Allow them to cool for 2-3 minute and then dip them into the bowl of parsnip sugar glaze. Repeat the process with the remaining donuts. To finish add a scoop of the coffee mousse to the pate and drizzle some of the coffee glaze on top of the mousse. Add the cruller, serve and enjoy!
    cruller donut recipe

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