If you can't get hold of good quality orange fruit purée for this doughnut and custard recipe, simply use a good quality, natural orange jam but reduce the amount used by 50g. Ossau Iraty is a ewe's milk cheese from the Northern Basque region of France which adds a lovely creamy nuttiness to Pascal Aussignac's dish.
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For the doughnuts, bring the water to the boil along with the salt, sugar and butter. Add the flour and mix for approximately 5 minutes until smooth and silky. Remove from the heat and whisk in the eggs one at a time. Place a sheet of cling film in direct contact ith the mix to prevent and skin from forming and set aside to cool
163g of water
2g of salt
7g of sugar
60g of butter
110g of flour, sieved
Set a deep fat fryer to 170°C. Add spoonfuls of the doughnut mix to the fryer and fry until golden and crispy. Drain and leave to cool at room temperature
For the custard, bring the orange purée to the boil. Whisk the eggs and sugar together in a large bowl, then whisk in the purèe. Add to a pan over a low-medium heat and cook gently until the mixture just coats the back of a spoon, stirring continuously
250g of orange purée
80g of sugar
Add to a blender and blitz with the diced butter. Pass through a fine strainer, stir in the mustard and set aside to cool
150g of butter, diced
80g of orange and pistachio mustard
Once cool, add the custard to a piping bag with a small nozzle and pipe into the doughnuts
For the orange sauce, simply warm the orange jam in a small pot until soft. Mix in the olive oil, salt and a drop of lemon juice, remove and set aside until required
50g of orange jam
1 tsp extra virgin olive oil
1 dash of lemon juice
1 pinch of salt
Use a wheel cutter or a peeler to finely cut the cheese into shavings as pictured
150g of Ossau Iraty
Blend or finely chop the pistachios until they resemble a powder
20g of pistachio nuts, toasted
Serve the doughnuts with the orange sauce, cheese shavings and pistachio powder
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