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.
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.