Doughnut Cream

Preparation info
  • Yield:

    4.99 kg

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Doughnut Purée
  • Cake doughnuts 650 g 1 lb 6.92 oz


  1. For the doughnut purée: Break the doughnuts into small morsels.
  2. Combine the doughnuts, cream, and sugar in a pot, bring the cream to a boil, and then turn off the heat. Let the doughnuts soak up the cream and become completely soft.
  3. Purée the mixture until smooth using a handheld immersion blender.
  4. Reserve warm to make the cream.