Decorating with Sauces: French Doughnuts, Presentation 1

Components

• 3 French Doughnuts, fried by method 1
• 2–2½ oz (70 g)

Procedure

1. On one side of a plate, arrange 3 doughnuts alternating with 2 quenelles of praline cream.
2. Place the apricot and almond compote on the other side of the plate.
3. Garnish with a few pieces of nougatine and the currants, sugar spirals, and a mint sprig.