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.