Coffee and Doughnuts

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Why These Flavors Work

Coffee and doughnuts. What is there to explain? Coffee has a distinct bitter flavor that cuts through the sweetness and richness of a doughnut. It is a flavor that is clear and present all on its own, but it is tamed by that of a doughnut without either flavor taking over the other.

Ingredients

Components

Method

Assembly Instructions

  1. Assemble 4 square cake molds measuring 20 cm/8 in long on each side by 6.25 cm/2.5 in deep. Line each mold with acetate.
  2. Pipe the doughnut cream into the mold to fill them up to 1.25 cm/.5 in high. Place the brioche doughnut at the center of the doughnut cream and push in gently.
  3. Pipe more of the doughnut cream into the mold to cover the doughnut completely. Place the frozen espresso custard on top of the cream and push it into the cream until it comes up the sides of the custard.
  4. Pipe more of the doughnut cream around the custard, but not over it, to come to within 1.25 cm/.5 in of the border of the mold.
  5. Place the espresso sponge cake on top of the espresso custard and push it into the cream. The cream should come up the sides of the sponge cake. Even out the top of the mold using an offset spatula and freeze to harden.
  6. Set up a spray station, a surface that should be covered with plastic to keep the shop clean where you can spray the cake.
  7. Once the cake is hardened, unmold. Fill a compressor canister with the espresso velvet spray and spray the cake with an even coating of spray to coat completely.
  8. Adhere the chocolate ring to the cake using melted chocolate. Thaw in the refrigerator.
  9. Place the doughnut hole on the cake just before it is displayed and served.

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