The restrictions imposed by slimming diets lead us down the path of bitterness when we turn our favorite delicacies into “forbidden” foods. We already know that they are doomed to failure due to the rebound effect, especially if we then do as Daniel Garciacelebrating the end of diet with a gochez worthy of those videos that sometimes go viral from the United States and their impossible mixes.
The chef from Malaga shared a few days ago on his TikTok account the, shall we say, recipe for a very particular dessert that, according to what he said, was dedicated to a friend. He had asked her for a gift to celebrate the end of 100 days of diet, which we suppose would have him bitter and sighing to give himself a good tribute with everything that moves away from the goal of losing weight. Like, for example, a donut.
How to turn a donut into a bomb
Neither short nor lazy, the award-winning chef got down to work to decorate a pair of glazed donuts commercials, not only dressing them as a dessert worthy of their haute cuisine restaurants, but also multiplying the sugar, fat and calories.
Its special recipe is baptized as cream donutsand consists of preparing a caramel cream sauce in which you cook the buns, to later glaze them with a lot of tomorrow and crown them with a quenelle of vanilla ice cream, and crunchy waffle.
@chefdanigarcia Donuts a la crema💥 a friend asked me for a recipe as a gift to end 100 days of diet in style. Take! 🔥🍩 #danigarcia #donuts #receta #foodporn ♬ Love You So – sxntrr
Although it does not specify details, it is easy to imitate the preparation, if we feel like giving ourselves a similar high-calorie tribute, not suitable for palates with a sweet tooth. The base of the cream is a caramel cream sauce that begins caramelizing white sugar in a pan, to later add liquid kitchen cream, a kind of toffee sauce, but enriched.
First, the sugar is allowed to melt (which covers the entire bottom) without stirring, until the golden caramel is formed, and then a small brick of cooking cream. Once it has boiled and reduced slightly, add two tablespoons of butterand when they have been integrated, the chef also adds a jet of liqueur cream, type baileys. It is time to add the donuts, letting them soak well as the cream reduces.
Donut Mold with 12 Cavities Donut Pan Baking Tin Carbon Steel Muffin Pan Cup Cake Tray for Donuts Muffins Cupcakes Pie
Finally, García plates the donut, slightly draining the cream, sauces them with the cream using a piping bag and crowns the ice cream over the hole, adding the final crispy touch of wafers type neulas crushed with the hands. We are almost missing a little whipped cream, melted chocolate or icing sugar. Lost to the river.
In DAP | Dani García’s tricks to make the best crispy, juicy and not oily fried chicken
In DAP | These are Dani García’s 23 restaurants: what are they, where are they and how much do they cost?