Recipe: 'Cider and Doughnuts'

Adapted from variations on the theme served at Le Bernardin.

Makes 600 grams / 40 15-gram pieces/ 10 servings

For the "Doughnuts"

    • 125 grams (½ cup) water
    • 100 grams (7 tablespoons) milk
    • 110 grams (7 tablespoons) unsalted butter
    • 1 gram (pinch) salt
    • 140 grams (1 cup) all-purpose flour
    • 3 large eggs
    • 100 grams (½ cup) granulated sugar
    • 1 gram (pinch) ground cinnamon

Prepare to fry the doughnuts by heating oil to 360 F.

Bring the water, milk, butter and salt to a boil; stir in flour. Stir vigorously over low heat until mixture forms a ball, about one minute; remove from heat.

Transfer flour mixture to bowl of electric mixer fitted with the paddle attachment. Add the eggs one at a time until mixture is homogenous.

Transfer mixture to a pastry bag fitted with a medium straight tip. Deposit one-inch strips of dough into hot oil. Fry until golden brown, turning once, about two minutes on each side. Drain on paper towels. Roll the doughnuts in the sugar and cinnamon mixture.

For the Apple Cider

    • 10 grams (2 teaspoons) granulated sugar
    •.5 gram (¼ teaspoon) xanthan gum
    • 500 grams (2 cups) apple cider

Thoroughly combine the sugar and xanthan gum. Sprinkle over the apple cider and blend the mixture with an immersion blender. Chill.

For the Cinnamon Foam

    • 500 grams (2 cups) skim milk
    • 1 gram (½ teaspoon) Saigon cinnamon
    • 50 grams (3 tablespoons) granulated sugar
    • zest of 1 orange, grated
    • 1 gram (½ teaspoon) soy lecithin

Thoroughly blend all ingredients with an immersion blender.

Final Assembly

Divide the thickened apple cider among 10 small glasses. Froth the foam mixture using an immersion blender and carefully spoon the foam into each glass of cider. Serve alongside the warm doughnuts.

To read Michael's article about the connection between sweets and childhood memories, click here.

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As executive pastry chef of New York's Le Bernardin, Michael Laiskonis was named Outstanding Pastry Chef in 2007 by the James Beard Foundation. His work has also helped the restaurant maintain four stars from The New York Times. More

As executive pastry chef of New York's Le Bernardin, Michael Laiskonis produces delicate desserts that are a flavorful balance of art and science, both contemporary and classic. Awarded Outstanding Pastry Chef in 2007 by the James Beard Foundation, he has also helped the restaurant maintain three stars from the esteemed Michelin Guide and four stars from The New York Times, in which Frank Bruni described the desserts as "sophisticated without being pretentious, multifaceted but not unduly fanciful."

In his five-year tenure as pastry chef at Tribute in Detroit, Pastry Art and Design twice named him one of the "10 Best Pastry Chefs in America." He has been at Le Bernardin since 2004. Eric Ripert, executive chef and co-owner, says, "Michael's sensibilities perfectly complement the Le Bernardin style of light, inventive, and elegant food."

Laiskonis has been featured in print, television, and radio appearances internationally. His consulting projects include an ongoing collaboration with the Ritz Carlton hotels in Grand Cayman, Washington, D.C., and Philadelphia, as well as work with the National Peanut Board, several pastry shops throughout Japan, and most recently, advisory positions with the Institute of Culinary Education and Starbucks. In 2008, Laiskonis became a featured contributor to and participated in the launch of the food page, and he was a contributor to Britain's Yes Chef! in 2009. He has also joined the ranks of chef-bloggers with two websites documenting his work, and

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