In Chicago we took birthday cake donuts from the Donut Vault, vacuum sealed them, and rolled them flat. Then we froze them and cut them into planks. We made a rich coffee custard flavored with Atelier coffee by La Colombe. It was set in the bottom of a rocks glass, the donut planks were seasoned with a few flakes of Murray River salt and served with the coffee. It was a fun and delicious way to conclude the dinner we did at El Ideas that evolved while I was indulging my passion for locally made doughnuts.