Doughnuts with orange and mustard custard
- Dessert
- Medium
- 6
- 1 hour 30 minutes
PT1H30M
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.
Ingredients
Doughnuts
Orange and mustard custard
- 250g of orange purée
- 5 eggs
- 80g of sugar
- 150g of butter , diced
- 80g of orange and pistachio mustard
- 1 pinch of salt
Orange sauce
- 50g of orange jam
- 1 tsp extra virgin olive oil
- 1 dash of lemon juice
To serve
- 150g of Ossau Iraty
- 20g of pistachio nut s, toasted
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
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
- 250g of orange purée
- 5 eggs
- 80g of sugar
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
- 150g of butter , diced
- 80g of orange and pistachio mustard
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
- 20g of pistachio nut s, toasted
9
Serve the doughnuts with the orange sauce, cheese shavings and pistachio powder
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Doughnuts with orange and mustard custard
