Today we made a modification to our banana cream pie doughnut. It took a small move to shift our thoughts. Instead of finishing the doughnut with our cream cheese cookie crumbs I reached for our white chocolate and pretzel crumb. This seemingly thoughtless element exchange has since catalyzed some delicious ideas. The darker toasted notes and the saltiness of the pretzels blended with the vanilla notes of the white chocolate were an amazing compliment to the banana cream pie doughnut: new fashioned doughnut, brown butter-freeze dried banana sugar, betterscotch glaze and cannoli cream.
The doughnut is our canvas, today. But imagine a pretzel pie crust for a banana cream pie. Imagine banana ice cream with betterscotch sauce and pretzel praline. Imagine a banana-betterscotch cheesecake with the white chocolate-pretzel crumb crust.
April 24, 2005