Jean-François Piège shares with you every Saturday on Point its secrets by putting a seasonal product on the front of the plate. At the start of 2022, the great chef reveals his donut dough recipe – not the classic one but his own interpretation. His preparation, which does not bring together traditional ingredients, will be used to make next week one of the appetizers that Jean-François Piège serves at the Grand Restaurant, his 2-star table in Paris: a scallop blini with double cream , samphire and caviar. To shape your donut dough, you need donut flour, cornstarch, white wine and beer. All you have to do is mix everything gently with a whisk, taking care to place the dry elements in a bowl first, then the liquid ones. You will see, it’s simple, fast and unmissable. Now it’s up to you to do it again. See you next week to make the scallop blini.
The recipe: the donut dough by Jean-Francois Piège
At the market
150 g donut flour, 60 g cornstarch, 80 g white wine, 150 g beer
In the kitchen
Place the donut flour and the cornstarch in a bowl. add Above white wine and beer. Mix all the ingredients gently using a whisk until a smooth texture is obtained and coating. The pastry will serve you next Saturday to prepare your scallop blini.
Consult our file: Jean-François Piège – Fall into the Trap
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