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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
Continue to beat for 2 minutes. Place in the fridge to cool and rest for 1 hour
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
The doughnuts will almost double in size and will become crisp and golden as they cook
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
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
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
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
Pass the liquid through a sieve and put in a container in the fridge until set, which should take around 1 hour
To serve, make a small hole in the bottom of each doughnut and pipe in the Roquefort mix
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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