Brioche Donuts
Recipes
1 min read
Ingredients
Peanut Butter Mousse:
450 gr Anchor Cream 2 gr Vanilla paste 60 gr Icing sugar 200 gr Anchor Cream Cheese 200 gr Peanut butter
Peanut Brittle:
| 250 | gr | Caster sugar |
|---|---|---|
| 200 | gr | Mainland Unsalted Butter |
| 80 | gr | Glucose syrup |
| 5 | gr | Flaky sea salt |
| 320 | gr | Peanuts |
Method
Peanut Butter Mousse:
- Whisk 300g of cream, the vanilla & sugar together.
- Soften the cream cheese and beat until smooth.
- Whisk in the remaining runny cream and then the softened peanut butter.
- Fold in the whisked cream.
Peanut Brittle:
- Place the butter, salt, sugar & glucose into the pot.
- Cook over a low heat, stirring gently until the mixture is smooth – then stir in the chopped peanuts.
- Spread onto a silicon sheet and bake at 180°C for approximately 10–12 minutes or until caramelised.
- Allow to cool before crushing into small textured pieces and store in an airtight container.
Assembly
- Cut brioche donut blanks and pipe some dulce de leche onto the base of each donut.
- Pipe the peanut butter mousse on top of the dulce de leche and sandwich the 2 halves together.
- Decorate as desired.
