Roquefort and cinnamon doughnuts, white chocolate and cognac jelly
- Dessert
- Medium
- 4
- 1 hour 40 minutes
PT1H40M
These small, crispy, cinnamon-coated doughnuts from Pascal Aussignac are filled with an indulgent and unique blend of chocolate and Roquefort cheese, making a devilishly moreish dessert.
Ingredients
Cognac jelly
- 150ml of cognac
- 2 gelatine leaves
Doughnuts
White chocolate and Roquefort filling
- 200g of white chocolate
- 200g of Roquefort cheese , crumbled
Cinnamon sugar
- 75g of caster sugar
- 25g of ground cinnamon
To plate
Equipment
- Fine sieve
- Piping bag with 1cm plain nozzle
- Cooking thermometer
Method
1
Make the cognac jelly to begin with, as it will need time to set. Soak the gelatine in a bowl of water until soft. In a measuring jug, mix the cognac with 50ml of water
- 150ml of cognac
- 2 gelatine leaves
2
Squeeze out any excess liquid from the gelatine and place in a saucepan with 50ml of the cognac and water. Melt the gelatine over a low heat, then whisk into the rest of the cognac mixture
3
Pass the liquid through a sieve into a container and place in the fridge until set, which should take around 1 hour
4
To make the doughnut batter, 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
5
Continue to beat for 2 minutes, then place in the fridge to cool and rest for 1 hour
6
While the batter is resting, make the chocolate and Roquefort sauce. Place the chocolate in a heatproof bowl over a pan of simmering water, stirring until melted, or melt in the microwave. Remove from the heat and add the crumbled Roquefort, stirring to combine. Don’t mix too thoroughly; you want a few pieces of the Roquefort to add texture to the mixture. Spoon into a piping bag and set aside
- 200g of white chocolate
- 200g of Roquefort cheese
7
When ready to cook, heat some oil in a deep-fryer or saucepan to 130–140°C. Divide the batter into 50g portions and fry for 10–15 minutes, making sure you turn and baste the doughnuts constantly. The doughnuts will almost double in size and will become crisp and golden as they cook
- 1l oil
8
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
9
To serve, make a small hole in the bottom of each doughnut and pipe in the Roquefort mix
10
Sprinkle some cinnamon sugar around the plate, spoon on some jelly and add the doughnut. Lastly, position the cinnamon sticks across each plate
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Roquefort and cinnamon doughnuts, white chocolate and cognac jelly
