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Dark chocolate doughnuts with pear coulis Recipe

Ingredients for people

    For the ganache
  • Dark chocolate : 200 g
  • Double cream : 30 ml
  • Semi-skimmed milk : 120 ml
  • Unsalted butter : 50 g

  • For the pastry
  • Plain flour : 225 g
  • Unsweetened cocoa powder : 25 g
  • Whole egg(s) : 2 whole
  • Lager : 150 ml
  • Egg white(s) : 4 whole
  • Caster sugar : 40 g
  • Groundnut oil : 10 ml
  • Fine salt : 1 pinch(es)
  • Icing sugar : 10 g

  • For the sauce
  • Pear puree : 200 g
  • Water : 100 ml
  • Caster sugar : 50 g
  • 1For the chocolate ganache

    Break the chocolate into pieces and place in a bowl. Place the milk and cream in a saucepan and bring to the boil. Once boiled, pour the cream on to the chocolate and stir together. Add the butter to the bowl and mix thoroughly. Leave to cool for 2 minutes then refrigerate. Once cool, transfer the ganache to a piping bag and then pipe small balls onto baking parchment. Place in the freezer to harden.

  • 2For the doughnut batter

    Preheat the fryer to 180°C.
    Mix together the flour, cocoa powder, oil, salt, eggs and beer. Mix until smooth then leave to rest for 30 minutes. Whisk the egg whites with the caster sugar and then combine with the flour mixture.
    Coat the chocolate ganache balls in the doughnut mixture, using a spoon to form a round shape. Place the doughnuts into the fryer and cook for 5 minutes. Remove and place on kitchen paper to drain away any excess grease. Once cooled, sprinkle with icing sugar.

  • 3For the pear coulis

    Put water and suger into a pan and bring to the boil. Reduce to a syrup. Mix the syrup with the pear coulis and leave to cool.
    Serve the doughnuts with the pear coulis.

Chef's tip

«Vary the ganache in this recipe to give a different flavour to your doughnuts.»

Doughnuts with a dark chocolate ganache filling served with a sweet pear coulis.

Rate this recipe :

(10 votes)

  • Preparation  40mins
  • Cooking time  5mins
  • Rest time  30mins