We all fall in love with the ultra-melting doughnut of the Rosie Brasserie. And for our greatest pleasure, Chef Denis Gamard and his team reveal their secret recipe!
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Recipe of the apple fritter of the Rosie Brewery
For 10 doughnuts
Ingredients :
- 800 gr of T55 flour
- 400 gr of whole milk
- 60gr of sugar
-80gr of soft butter
- 40gr grape seed oil
- 4 egg yolks
- 2 whole eggs
- 14gr yeast
- ½ vanilla bean
For the hazelnut cream
150gr whole milk
- 30gr of 35% liquid cream
- 4 egg yolks
- 100gr of Jivara milk chocolate 40
- 100gr of mixed hazelnuts
For the caramelized hazelnuts :
- 50gr sugar
- 30gr water
- 150gr Piedmont hazelnuts
For the apple compote :
- 600gr of apples
Preparation:
Warm the milk in a saucepan and add the fresh yeast. Let stand for 10 minutes at room temperature.
Mix the eggs, yolks, oil, cold melted butter, sugar, salt, vanilla and flour with a mixer (or with the strength of your arms). Add the milk and yeast mixture and knead for 5 minutes.
Fold the dough and set aside in a perforated bowl for 2 hours at room temperature.
Deaerate and roll out the dough with a rolling pin to a thickness of 1.3cm. Cut out with a cookie cutter or a bowl. Set each doughnut aside on a square of parchment paper. Let grow for 2 hours at room temperature.
Cook in a pan filled with sunflower oil at 180°C on each side and remove on paper towels. Coat with plenty of sugar.
The hazelnut cream
Melt the chocolate in a bain-marie, at the same time heat the whole milk and the liquid cream over medium heat. Incorporate the eggs with the chocolate and the mixed hazelnuts, then mix well the two preparations in the same pan. Allow to cool.
The caramelized hazelnuts
In a saucepan start a caramel with the sugar and water, as soon as the caramel forms, throw the hazelnuts previously toasted in the pan. Stir vigorously so as not to burn the caramel and if necessary remove the pan from the heat. Once finished, let cool on parchment paper. When the hazelnuts are cold, crush them roughly.
The applesauce
Peel and core the apples, cut them into small cubes and cook them in a saucepan with water and a lid. When the apples are melting, remove the lid to evaporate all the water. Cool and store in a piping bag if possible.
Assembly:
Fill donut with applesauce using a pastry bag. Dip a spoon in the hazelnut cream and let it taste on one side of the doughnut, do it as much as necessary according to its greediness. Finish the dessert with caramelized hazelnuts on top of the creamy mixture. Enjoy!
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Location
Brasserie Rosie
53 Rue du Faubourg Saint-Antoine
75011 Paris 11
Access
Bastille
Official website
brasserierosie.com
