Violetcustard Recipes

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DOUGHNUT DOUGH



Doughnut dough image

Try our recipe for homemade doughnuts. Once you've tasted these irresistibly plump and sugary treats from doughnut master Justin Gellatly, there'll be no going back!

Provided by Justin Gellatly

Categories     Dessert, Treat

Time 1h25m

Yield makes about 20 doughnuts (about 1kg dough)

Number Of Ingredients 9

500g strong white bread flour
60g golden caster sugar
15g fresh yeast, crumbled
4 eggs
zest 1/2 lemon
2 tsp fine sea salt
125g softened unsalted butter
about 2 litres sunflower oil, for deep-frying
caster sugar, for tossing

Steps:

  • Put 150g water and all the dough ingredients, apart from the butter, into the bowl of a mixer with a beater paddle. Mix on a medium speed for 8 mins or until the dough starts coming away from the sides and forms a ball. Turn off the mixer and let the dough rest for 1 min.
  • Start the mixer up again on a medium speed and slowly add the butter to the dough - about 25g at a time. Once it is all incorporated, mix on high speed for 5 mins until the dough is glossy, smooth and very elastic when pulled.
  • Cover the bowl with cling film or a clean tea towel and leave to prove until it has doubled in size. Knock back the dough in the bowl briefly, then re-cover and put in the fridge to chill overnight.
  • The next day, take the dough out of the fridge and cut it into 50g pieces (you should get about 20).
  • Roll the dough pieces into smooth, tight buns and place them on a floured baking tray, leaving plenty of room between them, as you don't want them to stick together while they prove.
  • Cover loosely with cling film and leave for 4 hrs or until doubled in size. Fill your deep-fat fryer or heavy-based saucepan halfway with oil. Heat the oil to 180C.
  • When the oil is heated, carefully slide the doughnuts from the tray using a floured pastry scraper. Taking care not to deflate them, put them into the oil. Do 2-3 per batch, depending on the size of your fryer or pan.
  • Fry for 2 mins each side until golden brown - they puff up and float, so you may need to gently push them down after about 1 min to help them colour evenly.
  • Remove the doughnuts from the fryer and place them on kitchen paper.
  • Toss the doughnuts in a bowl of caster sugar while still warm. Repeat the steps until all the doughnuts are fried, but keep checking the oil temperature is correct - if it is too high, they will burn and be raw in the middle; if it is too low, the oil will be absorbed into the doughnuts and they will become greasy. Set aside to cool before filling.
  • To fill the doughnuts, make a hole with a small knife in the crease of each one, anywhere around the white line between the fried top and bottom.
  • Fill a piping bag with your filling and pipe into the doughnut until nicely swollen - 20-50g is the optimum quantity, depending on the filling; cream will be less, because it is more aerated. After filling, the doughnuts are best eaten straight away, but will keep in an airtight tin.
  • FillingsCustard filling: Try out Justin's custard filling and, if you like, add different flavours to the custard as follows...Brown sugar: Replace the caster sugar with half soft dark brown sugar and half light brown sugar. You can add chopped stem ginger to the finished custard, or some hazelnut praline. Finish with half the quantity of cream.Chocolate: Whisk 150g dark (70%) chocolate into the milk. Finish with half the cream.Coffee: Add 4 tbsp of freshly ground strong coffee to the milk.Malt & vanilla: Mix 2 tbsp of powdered malt into the sugar, and 2 tbsp of liquid malt into the milk.Saffron: Add a good pinch of saffron to the milk. Finish with half the quantity of cream.Violet custard: Add 3 tsp of violet extract and 3 tbsp of violet liqueur to the finished custard. Sprinkle sugared violets and crushed Parma Violet sweets over the top of the filled doughnuts.

Nutrition Facts : Calories 225 calories, Fat 16 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

VIOLET CUSTARD



Violet Custard image

A very eggy, unique custard delicious served either warm or cold. Baking time approximate. Found on the web.

Provided by Molly53

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

3/4 cup violets (petals only)
3 large eggs
2 egg yolks
1/2 cup sugar
3 cups milk
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Divide the violet petals between 8 individual ramekins.
  • Beat together the eggs, yolks, and sugar. Blend in the milk, vanilla, and sugar.
  • Divide the custard among the ramekins and place them into a large baking dish.
  • Add enough boiling water to the large baking dish to reach half way up the sides of the ramekins.
  • Place the baking dish with ramekins in the oven and bake for 40-45 minutes.
  • The custard is done when a knife inserted in the center comes out almost clean.

Nutrition Facts : Calories 197.8, Fat 8.3, SaturatedFat 4, Cholesterol 185.8, Sodium 97.3, Carbohydrate 22.8, Sugar 17, Protein 8

CHOCOLATE CUPCAKES WITH VIOLET BUTTERCREAM



Chocolate Cupcakes With Violet Buttercream image

Violet is my new culinary obsession. I can't wait to try this one - devil's food cupcakes topped with rich chocolate ganache and filled with violet buttercream. Found this on foodnetwork.com during a quest for violet recipes and thought I would share.

Provided by Shannon Cooks

Categories     Dessert

Time 55m

Yield 36 cupcakes

Number Of Ingredients 22

3/4 cup boiling water
3/4 cup cocoa powder
6 ounces butter
2 cups sugar
1 teaspoon fine salt
1 teaspoon vanilla extract
3 eggs
2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
8 ounces chocolate
3/4 cup heavy cream
2 tablespoons sugar
2 tablespoons butter
4 ounces egg whites
6 ounces sugar
8 ounces butter, cut into small pieces, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon violet essence
violet food coloring
candied violet (optional)

Steps:

  • Preheat the oven to 350 degrees F.
  • Make cupcakes:.
  • Whisk together boiling water and cocoa. Cover and set aside. With a mixer, cream together the butter, sugar, salt and vanilla extract. Add the eggs, 1 at a time, and continue creaming until light and fluffy. Sift together the flour, baking soda and baking powder and add this mixture, alternately with the buttermilk. Add cocoa and water mixture and mix until thoroughly combined. Scoop into cupcake pans and bake for 20 to 25 minutes.
  • Let cool completely before decorating.
  • Make Ganache:.
  • Chop chocolate and place in a stainless steel or glass bowl. Bring cream and sugar just to a boil in a small saucepan and then pour over chocolate. Whisk together and then stir in butter until melted.
  • Make Buttercream Filling:.
  • Whisk together the egg whites and sugar in a stainless steel bowl. Place bowl in a water bath set over low heat. Whisk occasionally until sugar is dissolved and mixture is very warm, about 150 degrees F. Remove from water bath and whip with a hand-held mixer on high speed until stiff peaks. Lower speed and add the butter in small pieces. Add vanilla and violet essence and mix until smooth. Add violet color, 1 drop at a time, until desired shade is reached.
  • Decorate:.
  • To fill, put buttercream in a pastry bag with a small round tip. Stick tip into the center of each cupcake and pipe in filling.
  • Dip tops of cooled cupcakes in the warm ganache and let set. Pipe more ganache on top for decoration. Finish with candied violets or sprinkles if desired.

Nutrition Facts : Calories 247, Fat 15.5, SaturatedFat 9.6, Cholesterol 48, Sodium 216.6, Carbohydrate 27.5, Fiber 1.8, Sugar 17, Protein 3.2

CUSTARD FILLING



Custard filling image

A thick and creamy vanilla custard, perfect for piping into plump doughnuts or featherlight eclairs

Provided by Justin Gellatly

Categories     Dessert

Time 30m

Yield Makes about 900g (45g filling each for 20 doughnuts)

Number Of Ingredients 6

1 vanilla pod
500ml full-fat milk
6 egg yolks
125g golden caster sugar , plus an extra 2 tbsp
80g plain flour
200ml double cream

Steps:

  • Slit the vanilla pod open lengthways and scrape out the seeds. Put both pod and seeds into a heavy-based saucepan with the milk and bring slowly to the boil, to infuse the vanilla.
  • Meanwhile put the egg yolks and the 125g sugar in a bowl and mix together for a few secs, then add in the flour and mix again.
  • Pour the just-boiling milk over the yolk mixture, whisking constantly to prevent curdling, then return the mixture to the saucepan. Cook over a medium heat, whisking constantly, for about 10 mins until very thick
  • Pass through a fine sieve, discarding the vanilla, and place a sheet of cling film on the surface of the custard to prevent a skin forming. Leave to cool, then chill in the fridge.
  • Whip the cream and the 2 tbsp sugar together until thick but not overwhipped, fold into the chilled custard. You can now scoop the the custard into a piping bag and use it as the filling in Justin's doughnut recipe.
  • Try different flavours...Brown sugar: Replace the caster sugar with half soft dark brown sugar and half light brown sugar. You can add chopped stem ginger to the finished custard, or some hazelnut praline. Finish with half the quantity of cream.Chocolate: Whisk 150g dark (70%) chocolate into the milk. Finish with half the cream.Coffee: Add 4 tbsp of freshly ground strong coffee to the milk.Malt & vanilla: Mix 2 tbsp of powdered malt into the sugar, and 2 tbsp of liquid malt into the milk.Saffron: Add a good pinch of saffron to the milk. Finish with half the quantity of cream.Violet custard: Add 3 tsp of violet extract and 3 tbsp of violet liqueur to the finished custard. Sprinkle sugared violets and crushed Parma Violet sweets over the top of the filled doughnuts.

Nutrition Facts : Calories 132 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium

VIOLET MUSTARD



Violet Mustard image

Provided by Merrill Stubbs

Categories     condiments, project, side dish

Time 30m

Yield Makes about 2 cups

Number Of Ingredients 5

2 cups red wine
2 cups red grapes
1 cup ruby port
1 cup whole-grain mustard
1/2 cup Dijon mustard

Steps:

  • Bring the wine, grapes and port to a boil in a medium saucepan. Boil until the liquid is almost gone and the mixture turns syrupy, 15 to 20 minutes.
  • Puree mixture in a blender, then pass through a fine sieve. Set aside to cool. Add the mustards and stir to combine. Refrigerate until ready to use.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 3 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1039 milligrams, Sugar 15 grams, TransFat 0 grams

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