Pastry Chef Anne Croy
142 g. unbleached flour
4 g. baking powder
1.25 g. baking soda
2.5 g. salt
78 g. light brown sugar
50 g. unsalted butter, softened1 large egg
5 g. vanilla extract
107 g. buttermilk
Cream butter, pistachio butter and brown sugar together until light. Add egg and vanilla extract. Combine all dry ingredients and alternate with buttermilk, ending with dry mixture.
Place batter in pasty bag and pipe into donut pans. Bake at 350 degrees for 11 minutes. Remove from oven and let sit for 5 minutes. Turn out onto wire racks until cool. Dip into vanilla glaze and return to racks.
60 grams whole milk
10 grams vanilla
453 grams powdered sugar
Whip together until smooth consistency. Cover until using.
1440 g. whole milk, reserving 240 grams1008 g. heavy cream
102 g. milk powder
500 g. sugar, reserving 100 grams
100 g. glucose
58 g. cornstarch
338 g. mascarpone
10 g. vanilla extract
2.5 g. salt
Combine first five ingredients in medium stock pot. Whisk to combine. Heat until boiling. Make a slurry out of reserved milk, reserved sugar and cornstarch. Whisk to remove all lumps. Add to hot mixture and continue cooking until bubbling again. Remove from heat. Add mascarpone, vanilla extract and salt. Chill overnight. Spin in gelato spinner and serve.Makes 2 1/2 gallons, so there will be reserve.
500 g. fresh organic strawberries, rough chopped
1 whole star anise
25 g. glucose syrup
100 g. sugar
15 g. cornstarch dissolved in 2 T. fresh orange juice
250 g. fresh organic strawberries, rough chopped (reserved)
Combine first five ingredients in medium saucepan. Cook over low heat until berries release juices and begin to simmer. Add slurry of cornstarch and orange juice and continue to cook until just bubbling. Remove from heat and cool. Fold in fresh berries.
Honey Salted Pistachio Wafer
40 g. unsalted butter, melted
1 large egg white
35 g. unbleached flour
38 g. confectioner's sugar
30 g. chopped, toasted and salted pistachios
Whip butter and honey until light. Add egg white and mix until combined. Add flour and powdered sugar and continue mixing until smooth. Add chopped nuts. Refrigerate for at least 3 hours.
To assemble doughnut sundae, place cake donut on plate, top with one scoop of mascarpone gelato, drizzle strawberry compote over the top and pierce top of scoop with pistachio wafer.Serve immediately.