Please wait

Contact

37-39 rue Boissière
75016 Paris
France

Phone : 01 41 40 99 80

GaultMillau © 2025 All rights reserved

Cyril Lignac's chocolate doughnuts

Cyril Lignac's chocolate doughnuts

3/4/25, 3:36 PM
Disable your adblocker

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
  1. 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.
  2. 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.
  3. 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.

Disable your adblocker

These recipes might interest you

Spiti Sou Tarama
Easy
Spiti Sou Tarama
Greek chef Paul Evangelopoulos reveals the secrets of Spiti Sou's tarama in this recipe.
Snacked langoustines and crispy pig's trotters
Easy
Snacked langoustines and crispy pig's trotters
Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.
Grilled Figatellu with crispy breadcrumbs
Easy
Grilled Figatellu with crispy breadcrumbs
For his recipe, chef Marc-Antoine Chabaut layers panisse, grilled Corsican sausage, Greek yogurt condimented with preserved lemon and harissa, and a herb salad to finish.
Dolce vita niçoise
Easy
Dolce vita niçoise
For chefs Anaëlle Maizières and Fabien Benhamou, la dolce vita niçoise means peppers, anchovies, ricotta, hazelnuts, basil and, of course, olive oil.
Vitello tonnato
Easy
Vitello tonnato
Lyonnais chef Thomas Asti gives us his version of vitello tonnato, a classic Italian dish.
Become Partners