Hazelnut rocher doughnuts

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Making Doughnuts: Make bread by first whisking together the dry ingredients (flour, yeast, salt) and whisking together the wet ingredients (milk, water, egg yolks and white) in a separate bowl. Combine the wet ingredients to the dry ones mix together to make the dough, kneading it on a lightly floured surface till all combined.

Step 2

Knead till the dough passes the windowpane test. Knead in the sugar and butter and keep kneading till all the butter is combined and the dough becomes smooth again

Step 3

Leave in a lightly oiled bowl to proof for 1-2 hours till doubled in size.

Step 4

Put dusting sugar in bowl to the side, add teaspoon of flavour (i.e. cinnamon or cocoa powder) and mix in if wanted

Step 5

Degas the dough and cut into 75 g (+/- 5 g) dough pieces and shape into tight balls. Place onto baking paper squares, then cover and leave to 2nd proof for 30-120 minutes until doubled in size.

Step 6

Prep baking tray with kitchen towels and wire rack for draining.

Step 7

Heat oil to 180 °C (+/- 5 °C) and place doughnuts (with paper) in the oil, frying for 1-2 minutes on each side till golden brown. Remove and leave to drain.

Step 8

Poke a hole (with knife or skewer) in the doughnuts and create a crevice for the filling, dust with the caster sugar on one side only.

Step 9

For the hazelnut diplomat cream: Start off by making a pastry cream by whisking together the egg yolks, sugar and cornflour until light, pale and fluffy in a bowl

Step 10

In a saucepan combine the whole milk and heat on a low-medium heat until hot and barely simmering. Once milk is hot, add it to the egg yolk mixture a ¼ at a time and whisk vigorously to combine

Step 11

Once all the milk is combined with the egg yolk mixture pour it back into the saucepan and place on the heat, whisking constantly until the mixture thickens and reaches a boil. Once the mixture reaches a boil and becomes really thick, cook for another 15-30 seconds and then take off the heat and pour mixture through a sieve to remove any lumps.

Step 12

Finally add the butter to the mixture and whisk together until combined. Cover the bowl with Clingfilm, making sure it touches the pastry cream to avoid forming a skin and allow it to slowly cool to room temp. Before using lightly whisk the pastry cream to loosen it.

Step 13

Once lightened fold in the hazelnut praline paste till combined. Then fold in the whipped doubled cream in three portions till homogeneous. Place into a piping and pipe into each doughnuts.

Step 14

Make the Rocher Glaze: Melt chocolate to 45 °C, mix in the oil and chopped nuts into the mixture till homogenous

Step 15

Use the glaze by dipping the doughnuts into it. Leave the finish products to harden at room temperature before refrigerating. Enjoy!