Cyril Lignac's chocolate doughnuts
No mardi gras without doughnuts! Cyril Lignac delivers his favorite recipe, an ultra-gourmand version filled with spread.
at the helm of Pâtisserie Cyril Lignac and Chocolaterie Cyril Lignac, the chef blends savoir-faire and gourmandise in creations that are always comforting. To celebrate Mardi Gras, he unveils on Instagram his favorite recipe for soft doughnuts generously topped with spread. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 25 min
- Cooking time: 3 to 4 minutes
Ingredients for Cyril Lignac's chocolate doughnuts
For the doughnuts
- 300 g fromage blanc 40% fat
- 3 organic eggs
- 140 g caster sugar 145 g flour
- 16 g baking powder
For cooking and finishing
- Sunflower oil
- Powdered sugar
- Hazelnut spread
- Pour the eggs and fromage blanc into a bowl, start whisking and add the sugar. Add the flour and baking powder, and mix with a pastry blender without whisking vigorously. Set aside to heat the oil.
- Using two spoons, carefully dip balls of doughnut dough into a 170°C deep-fat fryer, letting them brown on all sides. When cooked, drain and place on absorbent paper, then on a plate with powdered sugar.
- Wait a few minutes to avoid burning yourself, then remove the doughnuts. Cut a hole in the edge of each doughnut and fill with hazelnut spread using a pastry bag fitted with a small nozzle.
Chef's tip: To test the frying temperature, place a small amount of batter on top. It should immediately simmer around the dough, without browning or burning immediately. It should brown gently and cook at the same time.
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