Chocolate Glaze • House Brewed Coffee Mousse • Toffee Pieces
For this donut, we did a play on a classic coffee toffee pie created by pastry chef Ernest Weils at Blum's Bakery during the 1940s. While the pie was fairly basic, (just a coffee-flavored whipped cream in a pie shell with toffee and chocolate sauce), the flavors paired excellently and it went on to inspire many other similar pies.
For this donut, our chef has imagined his own elevated take on this pastry classic. We started by creating a classic French mousse, separating the eggs to make a meringue with the whites, a sabayon with the yolks, then combining them with whipped cream, and a reduction of our house-roasted coffee.
Each donut is dipped in a chocolate ganache glaze, the hole is filled with a scoop of this incredibly creamy mousse, and then we finish it with a generous helping of our own house-made toffee.
