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Beignet passion, rum caramelized pineapple, powdered sugar |

Sweet

Delicious little doughnuts with a heart of passion fruit gel and accompanied by pineapple preserved in brown sugar and rum.

Note

Be very careful when using a deep fryer or a pan as a deep fryer, and don't keep children in the kitchen. They'll be more than happy to eat them. 

Ingredients

Recipe for 20 tapas

Donut

200 Gr
Flour
1 Gr
Salt
10 Gr
Sugar
3 Gr
Dry yeast
50 Ml
Water
75 Ml
Canola oil
2 Unit(s)
Egg

Passion fruit gel

300 Ml
Pulp of passion fruit
50 Gr
Sugar
4 Gr
Agar-agar

Pineapple

500 Gr
Pineapple
50 Gr
Brown sugar
30 Ml
Amber rum
  • Vegetable oil
Beignet passion, rum caramelized pineapple, powdered sugar |

Preparation time: 45 min

Preheat your Fryer at 425 °F

  • Donut

    Place all the ingredients except the eggs in the mixer and knead the dough with the hook.

    Once the mixture is homogeneous, add the eggs one by one (similar to the brioche technique).

    Leave the dough to rest in the refrigerator for 30 minutes. Roll out the dough with a rolling pin, keeping a thickness of about 1 cm.

    All that's left is to cut the doughnuts into the desired shape.

    Dip the doughnuts in the deep fryer, turning them over to color both sides.

    Drain on paper towels, then dust with powdered sugar.

    Using a pastry bag fitted with a fine tip, lightly pierce the doughnut and fill with passionfruit gel.

    Be careful not to overfill, as it may explode in your hands.

     

  • Passion fruit gel

    Place all the ingredients except the orange juice in a small saucepan. Whisk well, bring to the boil for a good minute, then pour into a bowl and set aside in the fridge.

    Once chilled, place in a blender, blend and add the orange juice. Make sure you obtain a smooth gel and add water if necessary. Pour into a pastry bag and set aside in the fridge.

  • Pineapple

    Cut the pineapple into cubes (brunoise).
    Caramelize the pineapple in a frying pan with the brown sugar and rum.

  • Dressing

    Put your donuts on a plate. You can add some more coulis on top or in a little bowl on the side as a dip.

Official partners

Be very careful when using a deep fryer or a pan as a deep fryer, and don't keep children in the kitchen. They'll be more than happy to eat them. 

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  • Cocotte of Carbonara chicken, truffled orzo, fresh chives |
  • Beef and brie mini-burger, sautéed mushrooms, chipotle mayonnaise and shallot confit |
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  • Beef and brie mini-burger, sautéed mushrooms, chipotle mayonnaise and shallot confit |
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14 / 14

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105 $ / pers.
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  • Duck confit and foie gras crispy bites, fig and Port confit |
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More information
14 / 14

115 $ / pers.
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Saturday, January 11th 18:00 to 21:00
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115 $ / pers.
LES 6 à 8 COCKTAIL/TAPAS

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NEW ! Chic tapas! Cocktail and tapas classes

  • Gimlet A&S
  • Beef and brie mini-burger, sautéed mushrooms, chipotle mayonnaise and shallot confit |
  • Leek and potato velouté, sour cream, chives, turmeric croutons |
  • Beignet passion, rum caramelized pineapple, powdered sugar |
  • White mushroom and shiitake stew with miso sauce, fried onions and herb oil |
  • Fresh and smoked salmon rillette, Mujjol caviar, Korean-style marinated daikon |
More information
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  • Gimlet A&S
  • Duck confit, caramelized onions, Oka cheese on country bread toast |
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  • Beef and brie mini-burger, sautéed mushrooms, chipotle mayonnaise and shallot confit |
  • Leek and potato velouté, sour cream, chives, turmeric croutons |
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