Chef Anne Croy of Clayton, Missouri’s Pastaria
knows how to indulge a sweet tooth. Her Baked Cake Donut Sundae
uses a Sicilian pistachio butter doughnut and adds a scoop of cool
mascarpone gelato in the center topped with a local strawberry coulis with
notes of orange and star anise throughout. Chef Croy finishes the gelato doughnut
hybrid with a honey salted pistachio wafer pierced at the top. The dish is the
perfect end to an Italian meal.
Sicilian
Pistachio Cake Donut
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, softened
1 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.
Vanilla
Glaze
60 grams whole milk
10 grams vanilla
453 grams powdered sugar
Whip together until smooth consistency. Cover until using.
Mascarpone
Gelato
1440 g. whole milk, reserving 240 grams
1008 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.
Strawberry
Compote
500 g. fresh organic strawberries, rough chopped
zest of one orange
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
27 g. raw honey
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.
--Claire
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