Doughnuts with orange and mustard custard

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.

First published in 2015
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Ingredients

Metric

Imperial

Doughnuts

  • 163g of water
  • 2g of salt
  • 7g of sugar
  • 60g of butter
  • 110g of flour, sieved
  • 3 eggs

Orange and mustard custard

Orange sauce

  • 50g of orange jam
  • 1 tsp extra virgin olive oil
  • 1 dash of lemon juice

To serve

Equipment

  • Blender
  • Piping bag and fine nozzle
  • Fine strainer

Method

1
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
  • 3 eggs
2
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
3
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
4
Add to a blender and blitz with the diced butter. Pass through a fine strainer, stir in the mustard and set aside to cool
5
Once cool, add the custard to a piping bag with a small nozzle and pipe into the doughnuts
6
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
7
Use a wheel cutter or a peeler to finely cut the cheese into shavings as pictured
  • 150g of Ossau Iraty
8
Blend or finely chop the pistachios until they resemble a powder
9
Serve the doughnuts with the orange sauce, cheese shavings and pistachio powder
First published in 2015
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Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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