Chocolate Potato Donuts with Crème Anglaise

Chocolate Potato Donuts with Crème Anglaise

John Gorham
Formerly of - Toro Bravo
Portland, OR

Yield: 10 servings


Donuts Ingredients:
Crème Anglaise Ingredients:


Donut Directions:
  1. In a medium pot, melt ½ tablespoon butter with vanilla bean. When fragrant, add potatoes and ½ cup sugar, then add milk to cover.
  2. In a small bowl combine chocolates, cocoa powder and softened butter. Place bowl over potatoes in pot to create a double boiler, to melt chocolates.
  3. When potatoes are cooked and chocolate is melted, drain potatoes and allow potatoes to sit on a sheet tray for 8 to 10 minutes to cool and to allow liquid to evaporate.
  4. While potatoes are cooling, beat eggs and ¾ cup sugar together until ribbon state, either by hand or with a mixer. Mix together the buttermilk and sour cream in a separate bowl.
  5. In a large bowl, using a spatula, combine melted chocolate, buttermilk/sour cream mix and egg/sugar mix (should kind of resemble chocolate pudding, with a sheen).
  6. In a separate bowl, combine flours, baking powder and baking soda.
  7. When potatoes are dry, strain potatoes through a food mill. Mix strained potatoes into chocolate mixture, then add flour mixture.
  8. Combine as much as possible, then switch to using your hands to mix the dough together. All the ingredients should be thoroughly mixed together.
  9. Roll dough out of bowl onto half sheet tray. It should have a nice sheen, should not stick to your hands, and should have almost the appearance of aerated chocolate.
  10. Roll into the form of 45 to 50 small, golf-size balls.
  11. Place into fryer with oil at 350°F for 6 minutes. Meanwhile, combine remaining 1 cup sugar with cinnamon in a shallow bowl. Allow donuts to cool for 30 seconds, then toss in the cinnamon/sugar mixture.
  12. To serve, pour some crème anglaise onto a dessert plate and top with a few donuts.
Crème Anglaise Directions:
  1. Combine milk, heavy cream, ½ cup sugar and vanilla in a pot on induction, set to 220-250°F. Stir occasionally.
  2. In a mixer, whip egg yolks and remaining ½ cup sugar to soft peaks (yolk will be lighter yellow in color and you should see lines in it when pulling whisk attachment out).
  3. When milk mixture is around 195-205°F, temper it into yolks, adding a little bit initially then more the second time.
  4. Pour tempered yolks into pot and bring up to 178-180°F.
  5. Quickly remove from pot and strain through a chinois into a large bowl set in an ice bath. Reserve for serving.