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Wayne Gisslen

Decorating with Sauces: French Doughnuts, Presentation 2

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Preparation info
    • Difficulty

      Medium

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Dust the doughnuts lightly with confectioners’ sugar.
  2. Place 1 doughnut on one side of a plate. Top with a scoop of sorbet and then with the second doughnut.
  3. Sprinkle a little toasted coconut around the doughnuts and, if desired, decorate with 3 blanched pineapple leaves.
  4. Place the pineapple kumquat compote on the other si

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