Warm "Éclair" Sundae
Serves 4
- 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.