It took way longer than I thought. We use our thumbprint style doughnut as the shell. We dress the shell with our vanilla-buttermilk glaze and a coating of chocolate glaze. We sprinkle our white chocolate pretzel crumbs over the top. The filling has evolved. Now we make a rich custard and lighten it with whipped cream. The filling crests the top of the doughnut, revealing a glimpse of the decadent indulgence.
Years Past
April 29, 2007
April 29, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
