I have seen bread crumbs of varying flavors and textures. I have wiped the crumbs of croissants off my shirt and off of tables. We have dried cake crumbs and dried them for a textural element on the outside of a cake. And while I have made a good mess eating donuts I had not thought about making donut crumbs on purpose. Truthfully, I had not thought of utilizing croissant crumbs until I started writing this morning.
While watching Johnny Iuzzini make a new style donut and drag Dave Arnold through the breading procedure I wondered about using ground donut crumbs to bread donuts. That would be pretty cool. Or you could use donut crumbs wrapped around a cream filling and make fried Boston cream donuts. And as I thought more on donuts I wondered about vacuum sealing donuts. Vacuum sealed cooked cheeseburgers have an amazing texture, what would happen to a donut? And what if we froze donuts in a Pacojet, we could then make powdered donuts. And what about dehydrated donuts? Could their texture be utilized? What if you vacuum sealed a donut to compress it and then dehydrated it? Would a donut bread pudding be out of the question?
As always my mind is ecstatic with the possibilities and the potential paths we can travel. And as I mentioned, I think these ideas would work quite well with croissants as well.
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