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Roquefort and cinnamon doughnuts, white chocolate and cognac jelly

Roquefort and cinnamon doughnuts, white chocolate and cognac jelly

Roquefort and cinnamon doughnuts, white chocolate and cognac jelly

PT1H40M

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1
Place the water, butter, sugar and salt into a saucepan. Bring to the boil and add the flour, stirring continuously with a wooden spoon. Cook for 3-5 minutes then remove from the heat and mix in the egg
  • 95ml of water
  • 30g of butter
  • 5g of sugar
  • 1 pinch of salt
  • 60g of plain flour
  • 1 egg
2
Continue to beat for 2 minutes. Place in the fridge to cool and rest for 1 hour
3
Heat some oil in a fryer or saucepan to 130-140°C. Divide the batter into 50g portions and fry for 10-15 minutes, making sure to turn and baste constantly
  • 1000ml of oil
4
The doughnuts will almost double in size and will become crisp and golden as they cook
5
Mix the sugar and cinnamon together. Once the doughnuts are cooked roll them in the sugar and set aside
  • 75g of caster sugar
  • 25g of ground cinnamon
6
Place the chocolate in a bowl over a pan of simmering water or melt in the microwave. Once melted, remove from the heat and add the crumbled Roquefort and stir
  • 200g of white chocolate
  • 200g of Roquefort cheese
7
Don’t mix too thoroughly; you want a few pieces of the Roquefort to add texture to the mix. Spoon the mix into a piping bag and set aside
8
Mix the cognac with the water. Soak the gelatine water, then squeeze out the excess and place in a saucepan with 50ml of the cognac mix. Melt the gelatine over a low heat then whisk into the rest of the cognac mix
  • 150ml of cognac
  • 50ml of water
  • 5 gelatine leaves
9
Pass the liquid through a sieve and put in a container in the fridge until set, which should take around 1 hour
10
To serve, make a small hole in the bottom of each doughnut and pipe in the Roquefort mix
11
Sprinkle some cinnamon sugar around the plate, spoon on some jelly and add the doughnut. Lastly, position the cinnamon sticks across each plate
  • 6 cinnamon sticks

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Ingredients

Metric

Imperial

Doughnut batter

Chocolate filling

Cinnamon sugar

Cognac jelly

  • 150ml of cognac
  • 50ml of water
  • 2 gelatine leaves

To plate

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