Une nougat glacé sublimé par notre Marmelade en édition limitée !
- 4 people
- 5 min.
- 0 min
Difficulty: Very easy
Price : €
For 10 small mardi gras fritters:
10 g of baker's yeast
350 g flour
40 g caster sugar
50 g icing sugar
120 ml semi-skimmed milk
1 lemon
2 eggs
300g Aix&Terra Speculoos Crisp Chocolate Cream
5 g salt
Place 350g of flour with 40g of sugar, 5g of salt and a lemon peel in the bowl of a food processor. Add 2 whole eggs and the milk with 10g of yeast diluted in 120ml of warm semi-skimmed milk. Work the dough until it is homogeneous.
When the dough comes away from the sides, add 30g of softened butter while continuing to knead. It should be quite soft. Cover and leave to rise until doubled in size.
Using a rolling pin, roll out the dough on a lightly floured surface. Cut into doughnuts, place on a baking sheet, cover and let rise for 30 minutes.
Heat an oil bath to 180°. Dip the doughnuts into the pan and cook for about 1 minute on each side. Place on paper towels.
Stuff your fritters with Aix&Terra Chocolate Cream with Speculoos Crisp lightly heated in a bain-marie, using a piping bag. Coat with icing sugar. Happy Shrove Tuesday!
You can also make this recipe with our entire range of Sweet delights !
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