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Get creative with leftover doughnuts

Leftover doughnuts — if there is such a thing in your world — do not have to wind up in a crumpled doughnut shop box in the bottom of the trash can.

Tiffany MacIsaac, executive pastry chef of the Neighborhood Restaurant Group in the D.C. suburbs, offered a couple of ideas:

Doughnut crisps

These are easy to do, akin to baked bagel chips. The difference is that doughnut crisps tend to stay a little softer at the center, and their glazed edges caramelize just enough to provide a sweet crunch.

Use a serrated knife to cut day-old glazed, unfilled doughnuts. When you cut them in half vertically and then into thin slices, the yield will be about 16 slices. Cut horizontally and you might get 4 round slices. Spread them on a rimmed baking sheet and bake at 275 degrees for 10 minutes, then turn them over and bake for another 5 minutes or so. Eat warm, or cool and store in an airtight container.

Doughnut truffles

They could be mistaken for cake pops that are surprisingly less sweet. In the accompanying recipes, MacIsaac offers two no-bake, chocolate-coated recipes using day-old plain or glazed cake doughnuts: Nutella and one that incorporates blueberry jam, lime and fresh ginger.

>>Moderate

Nutella Doughnut Truffles

3 to 4 glazed or plain chocolate cake doughnuts (about 7 ounces total)

2 pinches kosher salt

cup Nutella

cup skinned, toasted and chopped hazelnuts, plus more for optional garnish (see note)

8 ounces good-quality dark chocolate, broken into pieces (preferably at least 70 percent cacao)

½ teaspoon vegetable shortening

Flaked sea salt, for optional garnish

In a mixing bowl, tear or crumble the doughnuts into penny-size pieces until you have about 3 ½ cups. Season with the 2 pinches of salt, then slowly stir in the Nutella and the ⅓ cup of nuts, being careful not to break up the doughnut pieces too much.

Divide the mixture into 9 or 10 equal portions and roll into compact balls. Return them to the bowl and refrigerate for at least 30 minutes or until somewhat firm.

Meanwhile, combine the chocolate and shortening in a microwave-safe bowl. Heat on low in 20-second increments until melted, stirring after each one. Once the mixture is smooth, cool slightly. Line a baking sheet with parchment paper and set a wire cooling rack over it.

Working with one chilled doughnut ball at a time, dip the balls into the chocolate mixture to coat. While they are still wet, sprinkle each one with a few flakes of the sea salt and a few pieces of toasted hazelnut, if desired. Place on the wire rack until completely set, then transfer to an airtight container and refrigerate until ready to serve.

Makes 9 or 10 truffles. The coated truffles can be refrigerated for up to three days. The chocolate surface might sweat a bit once it's thoroughly chilled.

Note: Toast skinned hazelnuts in a small, dry skillet over medium-low heat until lightly browned and fragrant, shaking the pan to avoid scorching. Cool completely before using.

Source: Tiffany MacIsaac, executive pastry chef of the Neighborhood Restaurant Group

>>Moderate

Blueberry-Lime Doughnut Truffles

3 to 4 glazed or plain vanilla cake doughnuts (about 6 ¾ ounces total)

3 tablespoons finely chopped crystallized ginger, plus more for garnish

Pinch kosher salt

Grated zest (no pith) of 1 lime and juice of 1 to 2 limes

2 tablespoons homemade or high-quality store-bought blueberry jam (or your favorite flavor)

¼ teaspoon peeled, finely grated ginger root

10 ounces good-quality white chocolate, such as Callebaut

½ teaspoon vegetable shortening

Into a mixing bowl, tear or crumble the doughnuts into penny-size pieces until you have about 3 ½ cups. Add the crystallized ginger, salt and lime zest, tossing to incorporate.

Whisk together the lime juice (to taste), jam and fresh ginger in a liquid measuring cup, then pour into the doughnut mixture and stir gently to combine. Taste, and add additional lime juice if too sweet.

Divide into 9 or 10 equal portions and roll into compact balls. Return them to the bowl and refrigerate for at least 30 minutes, until quite firm.

Meanwhile, combine the white chocolate and shortening in a microwave-safe bowl. Heat on low in 20-second increments until melted, stirring after each one. Once the mixture is smooth, cool slightly.

Line a baking sheet with parchment paper and set a wire cooling rack over it.

Working with one chilled doughnut ball at a time, dip the balls into the chocolate mixture to coat. Garnish with the crystallized ginger. Place on the wire rack until completely set, then transfer to an airtight container and refrigerate until ready to serve.

Makes 9 or 10 truffles. The coated truffles can be refrigerated for up to 3 days. The chocolate surface might sweat a bit once it's thoroughly chilled.

Source: Tiffany MacIsaac, executive pastry chef of the Neighborhood Restaurant Group

Get creative with leftover doughnuts 07/09/13 [Last modified: Monday, July 8, 2013 4:28pm]
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