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Brioche doughnut with poached peaches and meadowsweet crème diplomat

  • Dessert
  • medium
  • 4
  • 2 hours, plus 2 hours proving time and overnight resting time

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Ingredients

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Brioche

  • 500g of bread flour
  • 15g of salt
  • 70ml of whole milk, lukewarm
  • 6 eggs
  • 30g of fresh yeast, or 15g dried yeast
  • 175g of unsalted butter, softened
  • 30g of sugar
  • thyme leaves, picked, to garnish
  • oil, for deep-frying

Peaches

  • 4 peaches, ripe but firm
  • 750ml of sweet wine, ideally Monbazillac
  • 150g of sugar
  • 150ml of water

Crème diplomat

  • 60g of egg yolks
  • 60g of caster sugar
  • 25g of plain flour
  • 200ml of whole milk
  • 1 tbsp of meadowsweet, dried
  • 1 vanilla pod, split and seeds scraped
  • 1 gelatine leaf
  • 100ml of double cream
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Method

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1
Make the brioche the day before you plan to serve the dish. Combine all the ingredients (apart from the butter, sugar and oil) in the bowl of a stand mixer with the dough hook attached. Knead for 10 minutes until smooth and elastic
  • 500g of bread flour
  • 15g of salt
  • 70ml of whole milk, lukewarm
  • 6 eggs
  • 30g of fresh yeast, or 15g dried yeast
2
Mix the butter and sugar together, then start adding knobs of the mixture bit by bit while continuing to knead with the dough hook. Once all the butter is incorporated, continue to knead for another 10 minutes
  • 175g of unsalted butter, softened
  • 30g of sugar
3
Transfer the dough to a clean bowl and cover with cling film. Set aside to prove in a warm place for 2 hours, then knock back the dough by punching it a few times. Transfer to the fridge overnight
4
The next day, prepare the crème diplomat. Bring the milk to the boil with the vanilla pod and seeds and the meadowsweet. Cover the pan with cling film, remove from the heat and allow to infuse for 10 minutes
  • 200ml of whole milk
  • 1 vanilla pod, split and seeds scraped
  • 1 tbsp of meadowsweet, dried
5
Meanwhile, combine the egg yolks, sugar and flour until they form a paste. Soak the gelatine in cold water
  • 60g of egg yolks
  • 60g of caster sugar
  • 25g of plain flour
  • 1 gelatine leaf
6
Strain the milk through a sieve into the egg mixture and whisk until well combined. Wipe the milk pan clean and pour the mixture back into it. Bring to the boil, whisking continuously, and cook out for a few minutes, then drain the gelatine, give it a squeeze to remove the excess liquid and whisk it into the mixture
7
Strain the mixture through a sieve into a mixing bowl and cover with cling film. Place in the fridge to chill
8
To prepare the peaches, cut a small cross into the bottom of each fruit. Bring the wine, sugar and water to the boil in a saucepan just big enough to hold the peaches and keep them submerged. Add the peaches to the liquid and simmer for 10 minutes or until tender
  • 4 peaches, ripe but firm
  • 750ml of sweet wine, ideally Monbazillac
  • 150g of sugar
  • 150ml of water
9
Lift the peaches out of the liquor and remove the skins. Increase the heat and reduce the poaching liquor by half, then allow to cool
10
Dice half of the peaches into 1.5cm cubes and set aside with a few tablespoons of the reduced liquor. Remove the stones from the remaining peaches and blend to a smooth purée
11
Roll the brioche dough on a floured work surface until 1.5cm thick. Use a 6cm cutter to stamp out as many circles as you can, then place on individual pieces of greaseproof paper inside a plastic bag (which creates a warm, humid environment). Allow to prove for 20–25 minutes
12
Whisk the chilled custard with the double cream until it forms soft peaks, then transfer to a piping bag and store in the fridge until needed
  • 100ml of double cream
13
Preheat a deep-fat fryer or deep pan of oil to 160°C. Once the doughnuts have proved, gently lower them into the oil (you can transfer them into the oil still on the paper, then gently lift this away when they begin to cook). Fry the doughnuts, turning occasionally, for 7–8 minutes. You may need to cook the doughnuts in batches
  • oil, for deep-frying
14
Transfer the cooked doughnuts to kitchen paper to drain, then glaze with the reduced poaching syrup. Once cool enough to handle, cut them in half lengthways. Any extra doughnuts can now be wrapped and stored in the freezer for later
15
To serve, spoon some of the peach purée into the base of a bowl, then place the bottom half of a doughnut on top. Add a spoonful of the diced peaches, then pipe a generous amount of the crème diplomat on top. Place the other half of the doughnut on top of the cream, then glaze with a little more syrup if necessary. Finish with the picked thyme leaves
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Brioche doughnut with poached peaches and meadowsweet crème diplomat

 
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