Strawberry Bomb

Strawberry Bombs

What’s better than classic doughnuts?

Donuts with vanilla cream and stawberries, these Berlin donuts. I think the photos speak for themselves and I don’t need to explain that! These donuts are insanely good!

Filled with homemade vanilla cream, peaces of fresh strawberries and whipped cream.

If a day or two old donuts are no longer very tasty to you, you can improve them with such a filling. Because filled like this always look divine!

INGREDIENTS:

SHORTCAKES

1⅔ cups all-purpose flour

3½ tablespoons sugar

1½ tablespoons baking powder

⅛ teaspoon salt

6 tablespoons (3 ounces), very cold, unsalted butter, cut into ½ inch pieces

2 hard-boiled egg yolks

⅔ cups very cold heavy cream plus 2 tablespoons

2 tablespoons turbinado sugar

POACHED RHUBARB

375 milliliters Rose wine

375 milliliters white Verjus

3½ cups granulated sugar

4 cups 1 inch diced rhubarb

WHITE CHOCOLATE STRAWBERRY CREAM

4 ounces quality white chocolate, finely chopped

8 ounces heavy cream

2 tablespoons strawberry jam

STRAWBERRIES

2 pints strawberries, hulled & sliced lengthwise

3 tablespoons sugar

CANDIED PISTACHIOS

2 cups pistachios

3-5 tablespoons simple syrup

¼ cup raw sugar

METHOD:

FOR THE SHORTCAKE BISCUITS

In a bowl of a food processor or an electric mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Pulse or mix to combine. Add the butter and pulse or mix until the flour resembles coarse meal.

Add ⅔ cup of the cream and pulse or mix until the dough just comes together, scraping down the paddle and mixing bowl if necessary. Turn the dough out onto a lightly floured surface and gently pat it together into a 6-inch square, 1 inch thick, incorporating any stray crumbs. Refrigerate the dough for 1 hour.

Preheat the oven to 350 degrees. Using a 2½ inch biscuit cutter or an Ice Cream scoop. Cut the dough into 9 biscuits.

Brush the top of the biscuits with the remaining tablespoons of cream and sprinkle with the sugar.

Place the biscuits 2 inches apart on a parchment-lined baking sheet. Bake until the biscuits are golden brown, 20-25 minutes. Transfer to a wire rack to cool.

FOR THE POACHED RHUBARB

Bring wine, verjus, and sugar to

FOR THE POACHED RHUBARB

Bring wine, verjus, and sugar to boil, lower heat and simmer for 5 minutes. Add rhubarb to simmering wine and cook an additional 3 mins. Remove from heat and allow to cool in the liquid.

FOR THE WHITE CHOCOLATE STRAWBERRY CREAM

Place white chocolate in a medium-size bowl. In a small, heavy-bottom saucepan bring heavy cream to a boil. Pour over white chocolate and allow to sit a moment. Whisk until smooth. Place a piece of plastic wrap on the surface and refrigerate for at least 4 hours.

Once well chilled remove white chocolate from the
refrigerator and transfer it to the bowl of an electric mixer. Add strawberry jam. Whip on med speed until stiff.

FOR THE STRAWBERRIES

To prepare the macerated strawberries, toss together the strawberries with sugar and let stand for 20 minutes.

FOR THE CANDIED PISTACHIOS

Preheat oven to 325 degrees. In a bowl toss the nuts with enough simple syrup to coat them well. Allow sitting for 5 minutes to absorb the sugar syrup. Toss with raw sugar. Spread the nuts on a baking sheet and bake for 10 minutes.

Allow cooling and rough chop.

TO PLATE

Split shortcakes, dust tops with powdered sugar, and set aside.

Using a slotted spoon, scoop approximately ½ cup rhubarb into a shallow bowl. Scatter approximately ⅓ cup of macerated strawberries on top of rhubarb. Set the bottom of the shortcake biscuit on top of the fruit compote. Set a scoop of white chocolate cream on the biscuit, sprinkle with pistachios, and top with another biscuit half!