RETHINK SWEET TREATS with Pourable Cream Cheese

Featuring the Winning Chefs from our StarChefs 2020 Competition! Japanese Cheesecake Ice Cream MISO, YUZU, GRAHAM CRACKER Japanese Cheesecake Ice Cream

Yield: 2 quarts INGREDIENTS 2 Cups Granulated Sugar 1½ Cups Whole Milk 8 Ounces Smithfield Pourable 2 Teaspoons Yuzu Zest Cream Cheese 3 Cups Heavy Cream 2 Whole Eggs 6 Graham Crackers, crumbled 2 Teaspoons Vanilla Extract 1½ Tablespoons Saikyo Miso DIRECTIONS > In a bowl, beat the sugar, miso and pour the hot custard through a strainer cream cheese until smooth and creamy; into a large clean bowl. beat in the egg and vanilla; set aside. Let the custard cool slightly, then stir Bring the milk to a boil in a medium in the yuzu zest and cream. saucepan; slowly beat the hot milk into the cheese mixture. > Cover and refrigerate until cold or overnight. Stir the chilled custard; CHEF CHRIS CHUNG Moni Nonmi | Boston > Pour the entire mixture back into the freeze in 1 or 2 batches in an ice cream Japanese cheesecake is always one of my favorite desserts. Growing up in Hawaii, pan and place over low heat. Stir con- maker according to the manufacturer’s we had a lot of amazing Japanese bakeries that served it. I wanted to make stantly with a whisk or wooden spoon directions, adding the crumbled graham something that I enjoy and also bring back memories in Hawaii. Instead of making until the custard thickens slightly (don’t crackers or rice crackers to the machine a cheesecake, I put in a twist to make a Japanese Cheesecake Ice Cream with miso let the mixture boil or the egg will when the ice cream is semi frozen; al- and yuzu. The pourable cream cheese works perfectly with this recipe because scramble). Remove pan from heat and low the machine to mix in the crackers. of its high-quality, flavor and texture.

RETHINK DESSERT PAGE 4 RETHINK DESSERT PAGE 5 Purple Potato Cinnamon Rolls HONEY, HAZELNUT, CREAM CHEESE GLAZE INGREDIENTS Dough Hazelnut Crumble 500 grams purple potatoes, 103 grams hazelnuts, baked and riced toasted and coarsely chopped 960 grams King Arthur Sir Galahad flour 155 grams King Arthur Sir Galahad flour 454 grams whole milk 113 grams unsalted butter 208 grams whole eggs 119 grams light brown sugar 136 grams unsalted butter, 1 gram kosher salt softened to room temperature 1 gram cinnamon 136 grams sugar 4 grams vanilla extract 8 grams salt 14 grams gold osmotolerant yeast Cream Cheese Glaze 226 grams Smithfield Pourable Filling Cream Cheese 454 grams unsalted butter 100 grams sugar 339 grams light brown sugar 6 grams vanilla extract 113 grams honey 2 grams cinnamon 4 grams salt ¼ vanilla bean DIRECTIONS For the Purple Potato Dough: Bake Cover with cold hazelnut crumble and the potatoes until soft enough to be bake at 350F for 12-16 minutes or until pierced with a fork. Remove from the baked. oven and cool for 5 minutes. Cut the potatoes in half to allow the remain- For the Filling: Place all ingredients ing steam to escape. Rice the potatoes in the bowl of a stand up mixer. Cream when cool and set aside. Combine all until combined. Best made right before ingredients into the bowl of a stand rolling the dough to ensure filling is mixer fitted with a dough hook. Mix on soft and spreadable. speed one for 4 minutes. Mix an addi- tional 2 minutes on speed 2. Bulk fer- For the Hazelnut Crumble: Combine ment in a lightly greased container for butter, sugars, salt into the bowl of 1 hour. Empty the dough onto a lightly a stand up mixer fitted with a paddle greased parchment lined half sheet pan attachment. Cream. Add sifted flour and wrap with plastic. and cinnamon and mix until barely incorporated and crumbly. Refrigerate Refrigerate overnight. Roll the dough until ready to bake. to 1/2” thickness, spread the filling CHEF JOHN MAIELI Beaker & Gray | Miami and roll. Cut the log into 2” sections When I think cream cheese, I think breakfast pastry, and nothing Stir all and place them into a muffin pan. Cov- For the Cream Cheese Glaze: is more comforting than sweet and tender cinnamon rolls. ingredients together in a bowl with a er with plastic and final proof at room The pourable cream cheese makes glazing effortless! temperature about an hour. whisk.

RETHINK DESSERT PAGE 8 RETHINK DESSERT PAGE 9 Cheesecake Gelato ROASTED STRAWBERRIES, GRAHAM CRACKER CRUMBLE Cheesecake Gelato

INGREDIENTS Cheesecake Gelato Roasted Strawberries 500 grams milk 250 grams strawberries 175 grams sugar 75 grams sugar 48 grams milk powder 2 grams salt 40 grams glucose ½ lemon, juiced 3 grams salt 90 grams egg yolks Graham Cracker Crumble 4 grams cremodan 30, ice cream stabilizer 100 grams graham cracker crumbs 300 grams Smithfield Pourable 15 grams sugar Cream Cheese 10 grams milk powder 6 grams vanilla paste 2 grams salt 30 grams butter, melted 30 grams cream DIRECTIONS For the Cheesecake Gelato: Place milk, half juice has thickened, about 45 minutes to an the sugar, milk powder, glucose, and salt in hour. Remove from the oven and chill. a pot and bring up to a boil. Whisk togeth- er remaining sugar, egg yolks and stabiliz- For the Graham Cracker Crumble: Place er. Temper milk with the egg yolk mixture, graham cracker crumbs, sugar, milk powder, return to the pot, and cook to 175 F. Strain and salt in a bowl and stir to combine. Add through chinois and chill in an ice bath. Stir butter and cream and mix to incorporate. in pourable cream cheese and vanilla. Chill Chill. overnight. Churn in an ice cream maker.

To Assemble and Serve: Move cheesecake Culinary Creative | Denver For the Roasted Strawberries: Toss straw- gelato base to a frozen bowl and stir in CHEF NATALIA SPAMPINATO berries with sugar and salt and place in a roasted strawberries and graham cracker This recipe takes inspiration from a strawberry cheesecake and uses Smithfield baking dish. Roast in 350 F oven, stirring crumble. Freeze to firm up ice cream and pourable cream cheese to make a rich gelato base, filled with roasted strawberries often, until strawberries cook down and serve. and a graham cracker crumble.

RETHINK DESSERT PAGE 12 RETHINK DESSERT PAGE 13 Cheesecake Bonbons SPECULOOS COOKIE BUTTER, CREAM CHEESE GANACHE, CITRUS INGREDIENTS Speculoos Cookie Crumbs: Speculoos Brown Butter Spread: 590 grams butter 300g grams speculoos cookie crumbs 375 grams sugar 145 grams browned butter (weight 825 grams dark brown sugar after browning) 1175 grams all-purpose flour 20 grams invert sugar 7.5 grams baking soda 125 grams milk 15 grams salt 1 grams kosher salt 250 grams whole egg 30 grams vanilla extract Cheesecake Ganache: 12.5 grams cinnamon 400 grams Smithfield Pourable Cream Cheese 3.75 grams ground nutmeg 120 grams glucose 3.75 grams ground cloves 120 grams milk 5 grams ground ginger 830 grams white chocolate 2.5 grams ground white pepper Zest of 1 lemon 2.5 grams ground black pepper Zest of 1 orange 2.5 grams ground cardamom 2 grams salt 10 grams lemon juice 5 grams vanilla extract or paste

DIRECTIONS For the Speculoos Cookie Crumbs: For the Cheesecake Ganache: Heat Put chilled butter cubes, sugars, bak- the milk with the lemon and orange ing soda, salt, and spices in the mixer. zests– leave to infuse for 30 min. Cream until well combined. Add egg and vanilla – beat to combine. Add flour – Add the glucose and salt, and return beat to combine. Roll to ½” thick. Bake to a boil. Strain. Melt the chocolate. at 375F for 9-11 minutes, until golden. Emulsify the cream into the chocolate Will still be soft when it comes out of and then add the pourable cream cheese. the oven – should be crisp when cool. If Add the lemon juice and vanilla. Hand still soft, break into chunks and return to blend until smooth. Let ganache cool the oven. Once completely cook, grind in to 29C. food processor to crumbs. To Assemble and Serve: Cast a For the Speculoos Brown Butter chocolate mold (deep molds work Spread: Brown the butter and strain best for the double layer) with dark – make sure to scale accurately after chocolate & let set. Fill each cavity straining. Process the crumbs, salt, in- 1/3 with cookie butter. Fill the remaining vert sugar, and brown butter in a blender 2/3 with cheesecake ganache. Let or food processor until a paste forms. crystallize several hours overnight. CHEF MEG GALUS BOKA Restaurant | Chicago Drizzle in the milk and continue blending Cap the bonbons and after setting, This sweet treat is a double-layered bonbon. It has a sweet and tangy cheesecake until smooth. Pass through a chinois or unmold. *store these bonbons in a ganache that pairs with the rich and creamy speculoos cooking butter that makes tamis to remove any remaining crumbs. cool place and serve within a week. for a delicious, indulgent dessert.

RETHINK DESSERT PAGE 16 RETHINK DESSERT PAGE 17 Guava-Cream Cheese Ice Cream WHIPPED TOPPING Guava-Cream Cheese Ice Cream

INGREDIENTS Guava-Cream Cheese Ice Cream: 35 grams powdered sugar 400 grams heavy cream 10 grams lemon juice 250 grams whole milk 200 grams guava puree Whipped Cream Cheese Topping: 150 grams egg yolks 300 grams Smithfield Pourable Cream Cheese 150 grams granulated sugar 25 grams powdered sugar 3 grams salt Pinch salt ½ each vanilla bean, split and scraped 50 grams guava pasted, thinned down 100 grams Smithfield pourable cream cheese with a little hot water. DIRECTIONS For the Guava-Cream Cheese Ice Cream: Once the ice cream base is spun, place In a pot, heat the heavy cream, whole into containers and swirl in the cream milk, guava puree, egg yolks, granulated cheese mix. Store in the freezer until sugar, salt and vanilla. Whisk constant- ready to scoop. ly until it reaches 180F. Strain through a chinoise onto an ice bath. Spin ice For the Whipped Topping: Whip cream cream base in an ice cream maker fol- cheese and powdered sugar. Line a CHEF ALISSA FRICE Frice Cream | Miami lowing the manufacturer’s instructions. pastry bag with a stripe of the guava We’ve created a Miami inspired dessert using the pourable cream cheese. Separately, mix the cream cheese with paste, fill the rest of the bag with the We made an ice cream using guavas from South Florida and a swirl of pourable the powdered sugar and lemon juice. whipped cream. cream cheese swirl, as well as whip a cream cheese topping with a stripe of guava.

RETHINK DESSERT PAGE 20 RETHINK DESSERT PAGE 21 Strawberry-Guava Pop Tart CREAM CHEESE FROSTING, SPRINKLES, FREEZE DRIED STRAWBERRY INGREDIENTS Pop Tart Dough: Cream Cheese Frosting: 250 grams all purpose flour 200 grams Savencia Pourable 1 teaspoon sugar Cream Cheese 1 teaspoon salt 50 grams powdered sugar 170 grams cold butter ½ teaspoon lemon juice 10 grams lemon juice 60 grams ice water Assembly: Sprinkles, to decorate Strawberry Guava Filling: Freeze dried strawberries, to decorate 250 grams guava paste 150 grams strawberries 50 grams sugar ¼ teaspoon lemon juice Pinch of salt DIRECTIONS For the Pop Tart Dough: Cut butter To Assemble and Serve: Roll dough out into small chunks and set aside in the to a 15x15” square. The dough should fridge. Whisk together all dry ingredi- be about ⅛” thick. Trim the edges so ents. Whisk together lemon juice and it is an even square, and cut 5x7.5” water. Using a robot coupe or in a bowl rectangles. Spread the filling on the using a pastry cutter, cut the butter right side of each rectangle, leaving a into the dry ingredients until the butter ¼” border on the edges. Fold the left is in pea sized chunks. side of the dough over the filling and press the edges together. Slowly pour in liquid and pulse until the dough just starts to come togeth- Use a fork to seal all edges. Use the er. Finish kneading lightly by hand and fork to poke holes in the top side of wrap with plastic. Leave dough to rest the pop tart to let steam escape while in the fridge for 1 hour. baking.

For the Strawberry Guava Filling: Place on a parchment lined tray and Combine the strawberries, sugar, and bake at 375 F for 30-40 minutes, until guava paste in a sauce pot and cook on the dough is golden brown and the med-low heat until strawberries release filling is bubbling. Cool completely. liquid and start to break down, and guava paste is soft. Use an immersion When cooled, put the cream cheese blender to blend the filling together un- frosting in a shallow bowl or plate, and til smooth. Cook until it thickens, about dip each pop tart in the frosting until 10 minutes. Cool completely. you have an even thick layer. CHEF ERIN HUGHES Leo’s | Boston This dish is my play on a classic Cuban guava and cream cheese pastelito. For the Cream Cheese Frosting: Whisk Decorate with sprinkles, freeze dried I love those flavors together and wanted to highlight them in a fun way- I thought all ingredients together until smooth. strawberries, or whatever else you the liquid cream cheese would be the perfect consistency for a frosting want and enjoy! so I decided to do a pop tart!

RETHINK DESSERT PAGE 24 RETHINK DESSERT PAGE 25 Old Fashioned Donut CREAM CHEESE, VANILLA, LEMON Old Fashioned Donut

INGREDIENTS Glaze: Donuts: 908 grams 10x sugar 480 grams sugar 40 grams corn syrup 180 grams egg yolks 10 grams kosher salt 72 grams butter, softened 228 grams Smithfield pourable 760 grams Smithfield Pourable cream cheese Cream Cheese 10 grams vanilla bean paste 1200 grams pastry flour ½ lemon, juiced 35 grams baking powder 25 grams kosher salt DIRECTIONS For the Glaze: Combine all ingredients fer prepared dough to tray and flatten in a mixing bowl fitted with a whisk creating a perfect wrapped rectangle. attachment. Glaze will be ready when Chill overnight or for several hours. smooth and emulsified. If the consis- Preheat deep fryer to 350’, using pre- tency seems thick, add more 10X sugar. mium donut shortening. Remove dough Store in an airtight container and re- from the cooler, and use a fair amount frigerate up to a week. Glaze should be of flour roll dough slightly thinner. You used at room temperature. should get about 15- 2” circles with ¾”-1” round removed from the center. For the Donuts: In a mixer with a pad- Place directly on the fryer screen and dle attachment cream together sug- fry immediately. Dough will sink then ar, yolks and soft butter until pale in float, fry for 2-3 minutes and flip dough color. Add pourable cream cheese and should begin to get its signature crack continue to mix together. Combine dry once it’s flipped. Watch for color. Trans- ingredients and sift together, slowly fer to a draining rack and cool slightly. add dry ingredients to the wet mix- ture until fully combined. Dough will To Assemble & Serve: While donuts are CHEF CHRIS CHUNG Moni Nonmi | Boston be sticky and resemble a wetter sugar still warm glaze them once, let them I’ve modified my favorite sour cream old fashioned donut recipe and let me tell you cookie. Line a half sheet with plastic set and cool completely and then glaze it sure does give the original a run for its own money. Donuts are one of my favorite wrap with plenty of overhang and trans- again. things for as far back as I can remember. This recipe was a no brainer.

RETHINK DESSERT PAGE 28 RETHINK DESSERT PAGE 29 Cream Cheese Lava Cakes DARK CHOCOLATE, WHITE CHOCOLATE, CREAM CHEESE Cream Cheese Lava Cakes

INGREDIENTS Lava Cake: Cream Cheese Center: 4 ounces dark chocolate 4 ounces Smithfield Pourable Cream Cheese 8 ounces unsalted butter 4 ounces white chocolate 2 whole eggs ⅛ teaspoon kosher salt ½ cup granulated sugar ½ vanilla bean, scraped ½ cup all-purpose flour Assembly: Caramel Sauce Strawberry Sauce Vanilla Ice Cream DIRECTIONS For the Lava Cake: with salt. Mix until well combined. Gently melt Chocolate and Butter to- Pipe mixture into 2oz demi sphere gether. Mix until well combined. Com- molds. Reserve to cool. Freeze, pop out bine Eggs and Sugar. Whisk until slight- of molds, and reserve for use. ly frothy. Combine Chocolate mixture and Egg mixture together until well To Assemble and Serve: combined. Sift Flour. Fold into Choco- Spray pastry rings or 4 oz aluminum late mixture. containers very well. Fill halfway rings halfway with Lava Cake batter. Place For the Cream Cheese Centers: cream cheese insert in the middle. Fill Heat Cream Cheese gently with Vanil- the rings to enclose insert. Bake Lava la Bean pod and scraping. Melt White Cakes at 350F 12 minutes. Serve with a CHEF MINA PIZARRO Mina Pizarro Pastry | New York Chocolate. Strain Cream Cheese Mixture combination of Caramel Sauce, Straw- I was inspired by the ease of the pourable cream cheese and wanted to create onto melted White Chocolate. Season berry Sauce and Vanilla Ice Cream. a simple, crowd-pleaser. I immediately thought of chocolate lava cakes.

RETHINK DESSERT PAGE 32 RETHINK DESSERT PAGE 33 Chocotorta Ice Cream DULCE DE LECHE, CREAM CHEESE, OREO Chocotorta Ice Cream

INGREDIENTS Chocotorta Ice Cream: 570 grams Smithfield Pourable Cream Cheese 2800 grams milk Oreo cookies, chopped 1700 grams cream Dulce de Leche 75 grams nonfat dried milk powder 260 grams sugar Dulce de Leche: 50 grams dextrose 14 ounce can sweetened condensed milk DIRECTIONS For the Dulce de Leche: 45 minutes more, or until milk is thick Heat oven to 425°F with rack in the and brown. Remove the pie plate from middle. Pour the sweetened condensed the water bath and cool, uncovered. milk into a 9-inch deep-dish pie plate Makes about 1 1/4 cups. and cover tightly with foil. Set the plate in a roasting pan and add enough For the Chocotorta Ice Cream: hot water to the pan to reach halfway Heat all ingredients except oreos and up the pie plate. Bake milk in the Dulce de Leche to 180 F for 30 minutes. middle of the oven for 45 minutes. Chill. Freeze base in ice cream machine. CHEF SAM MASON Oddfellows Ice Cream | New York Gently fold in chopped oreo cookie Chocotorta is traditionally an Argentinian dessert made of chocolate cookies dipped Check water level and add additional, and dulce de leche. Freeze hard in the in milk, layered between a Dulce de Leche and Cream Cheese. This recipe takes if necessary, then continue to bake freezer. those flavors and turns it into an ice cream!

RETHINK DESSERT PAGE 36 RETHINK DESSERT PAGE 37 Kulfi (Indian-Style Popsicle) MANGO, CREAM CHEESE Kulfi (Indian-Style Popsicle)

INGREDIENTS DIRECTIONS ½ gallon whole milk Boil and reduce milk until it reduces 10 ounces Smithfield Pourable wvvto ¼ in volume. Add and dissolve Cream Cheese sugar when it is still hot. Whip the 10 ounces granulated sugar cream cheese. Cool the milk mixture CHEF CHINTAN PANDYA Rahi | New York 15 ounces chopped mango and add the mango. Add the whipped Kulfi is a traditional Indian dessert. It is similar to ice cream, but it’s not whipped so 6 ounces mango puree cream cheese and pour into popsicle it’s denser and creamier more like a custard-based ice cream. I grew up eating kulfi molds and freeze for 2 hours. Demold all the time. I would have it at least once a week no matter the season. I wanted to and serve. take that childhood memory and recreate it with the pourable cream cheese.

RETHINK DESSERT PAGE 40 RETHINK DESSERT PAGE 41 Basque-Style Cheesecake PASSION FRUIT, SEA SALT Basque-Style Cheesecake

INGREDIENTS Basque-Style Cheesecake: 15 eggs yolks 7 sheet silver gelatin 3 pounds Smithfield Pourable 350 grams heavy cream, Cream Cheese

40% fat or higher Assembly: 300 grams sugar Passion fruit, halved 10 grams sea salt Flakey sea salt, to finish 50 grams vanilla extract DIRECTIONS For Basque-Style Cheesecake: pan. Bake at 200 F for about 22 minutes Bloom gelatin in ice water for about 20 or until mixture reaches 145 F in the minutes. In a medium sauce pot heat center. Torch top until desired level of cream, sugar, salt and vanilla extract burned spots is achieved. Refrigerate to scald. Melt bloomed gelatin into the 4-6 hours, preferably overnight. mixture. Pour hot liquid into the pour- able cream cheese in a large container. To Assemble and Serve: Open springform pan, carefully remove CHEF DANIEL CUTLER RONAN | Los Angeles Immersion blend everything until very parchment around edges and invert The goal here was to produce an insanely smooth Basque style cheesecake very smooth, then blend in the egg cheesecake to remove from bottom that could hold its shape at the same time. Here’s what we came up with. At the yolks. Line a springform pan with oiled after springform pan has been released restaurant we burned the top with the 1000 degree pizza oven for one and the parchment paper cartouche (turn the fully. Place cake on a cutting board, torch with another. The smoke from the oven added a really nice flavor note but rectangle into a circle). Strain mixture slice and serve with ripe passion fruit since not everyone has access to this we torched one as well to make sure anyone through a fine chinois into the lined and finish the top with flaky sea salt. could do this without a 6000 pound pizza oven.

RETHINK DESSERT PAGE 44 RETHINK DESSERT PAGE 45 Cream Cheese Bao Donut STRAWBERRY GLAZE Cream Cheese Bao Donut DIRECTIONS

For Bao Dough: vigorously for one minute. After a In a stand mixer bowl add milk, grape- minute, take the pot off the heat and seed oil, yeast, and eggs. Whisk whisk in your pourable cream cheese slightly just to combine. Let ingredi- and butter until melted and combined. ents sit to allow yeast to bloom while Strain pastry cream through chinois mixing dry ingredients. In a mixing then place over an ice bath and cover bowl add cake flour, sugar, and salt. cream with plastic wrap or parchment Mix the drys to combine and sift into to avoid skin from forming. Let cream the stand mixing bowl. Use a dough completely cool and set. hook on a slow speed to start incorpo- rating dough. Once pastry has set portion into scoops, 20 grams each. Place por- Once the mixture starts to form into tioned scoops on a sheet tray with a wet dough turn the stand mixer to parchment. Place portions into the medium high and mix for 17 minutes. freezer or blast chill if you have it in Not a typo, the dough needs that long your kitchen. If you place it in a blast to come together and to work the chill you need to work faster to avoid glutens. Once 17 minutes is up add the pastry cream freezing too much. dough to a mixing bowl that has been You are looking for pastry cream to greased and wrap tightly. Let dough harden on the outside so you can proof for 45 minutes to an hour, or un- shape into a smooth ball. til doubled in size. For the Strawberry Glaze: Once dough has proofed, unwrap and Cut greens off strawberry and rinse. punch dough down. Wrap again and Lightly dry strawberries and place in a INGREDIENTS place in a refrigerator for at least one mixing bowl, lightly coating strawber- hour to rest, or ideally overnight. ries with sugar. Wrap bowl very tightly Bao Dough: 115 grams Smithfield Pourable with plastic wrap and place over dou- 270 grams milk Cream Cheese For the Cream Cheese Filling: ble boiler. Cool strawberries until they 75 grams grapeseed oil 225 grams whole milk In a stainless steel pot add corn- break down and it begins to make a 110 grams eggs 30 grams Kerrygold butter starch, sugar, and salt and whisk to syrup. Take strawberries out and place 7 grams dry yeast 2 vanilla beans, scraped combine. Add egg yolks and whisk in a blender. 450 grams cake flour until yolks become light and airy. Add 50 grams granulated sugar Strawberry Glaze: milk and scraped vanilla bean and Blend on medium speed and pass 8 grams kosher salt 1 pound fresh strawberries, whisk to combine. through chinois if you want a smooth preferably Harry’s Berries or local texture; I prefer to not pass this as Cream Cheese Filling: Granulated to sugar, to coat Add pot to medium heat and whisk I like the texture of the strawberry 115 grams granulated sugar 750 grams 10x sugar constantly for about 8 minutes to seeds on the glaze. In a mixing bowl, 30 grams cornstarch 1 lemon, zested thicken pastry cream. Pause for a min- add 350 grams of the strawberry

10 grams kosher salt ute to check that it is bubbling. Once purée, 10x sugar, and lemon zest and Assembly: 70 grams egg yolks pastry cream starts bubbling whisk mix together. Reserve. Flour, to roll out dough

RETHINK DESSERT PAGE 48 RETHINK DESSERT PAGE 49 Cream Cheese Bao Donut

To Assemble and Serve: dough lightly with pinched side down Take dough out of the refrigerator and on a dry work surface to close up. Place portion into 50 gram pieces. Lightly donuts on a parchment lined sheet tray dust the work surface with flour and and place plastic wrap loosely. roll into balls and set aside until all dough is portioned and rolled. To roll Let proof in a slightly warm area for out dough add flour to the work surface about 30 minutes or once they double in and roll out dough with a rolling pin size. Be careful not to have it too warm making sure to rotate dough after every of a spot as you don’t want your pastry pass to make sure you are evenly rolling. cream to be completely warm it will get messy. Heat fryer to 350 F. Carefully Roll dough out to around 4 inches in remove proofed donuts and drop into diameter. Once your dough is rolled the fryer. Place fryer basket over do- grab your chilled pastry cream from nuts to keep down (the uneven weight the freezer and place in the center of won’t allow for flipping). Fry donuts for dough. Grab the dough from opposite 3 minutes and remove them with a spi- ends with a small amount of water on der. Allow donuts to slightly cool before CHEF DAN KENNEDY Thatcher and Rye | Washington D.C. your fingertips to bind together. Con- placing in glaze. Glaze donuts and again I enjoy these because it allows you to serve a stuffed donut without puncturing a tinue to grab opposite ends until the allow it to slightly cool to allow glaze hole with a piping tip. It is also a very different texture for a donut as the worked dough is completely sealed shut. Roll to set on the donut and serve. glutens makes it a touch chewier which is different and very enjoyable.

RETHINK DESSERT PAGE 50 RETHINK DESSERT PAGE 51