Warm "Éclair" Sundae
1/2 pound Master Doughnut Dough, rolled out to 1/2-inch thick
1 pint best quality vanilla ice cream, with small ice cream scoop
1 cup best quality Ganache or chocolate sauce
1/2 cup toasted pine nuts
1 pint raspberries
Powdered sugar for garnish
Cut Master Doughnut Dough into 4x1 inch rectangles and place on a parchment-lined or greased cookie sheet. For second proof: Pre-heat oven to 200 degrees. When hot, turn oven off and place formed doughnuts, covered with damp cloth, in oven. Let rise for about 30 minutes. Prepare a fryer or medium stock pot filled 1/3 way up with canola oil at 350 degrees. Carefully lower doughnuts into hot oil and fry about 2 minutes; remove to a paper towel-lined plate. Split each doughnut-eclair lengthwise down the middle and fill with 3 small scoops of ice cream; drizzle chocolate sauce over and around plate. Garnish with pine nuts and raspberries.