Makes 20-22 soufganiot

Choux Paste

  • 1 cup water
  • 2/3 cup cocoa butter, chopped
  • 2 teaspoons salt,
  • 1 cup flour
  • 4 eggs
  • Canola oil, for frying

Bring water, cocoa butter and salt to a boil in a medium-sized saucepan.  Once the water is at a boil, add in flour all at once and immediately mix with a wooden spoon or spatula until flour is fully incorporated and there are no clumps.  Continue to mix over a low flame until the dough pulls away from the sides of the pot. Remove from heat.

Add in eggs, one at a time, until dough is shiny and elastic.  It is important to mix in each egg completely before adding the next one.

With a small, greased ice-cream scoop, scoop the dough out onto a greased baking sheet and place in the fridge to cool and firm up.

Fill pot with about 3 inches of oil.  Using a fry thermometer, heat oil over medium heat until it reaches 350F.  Working in batches, fry each round until puffed and deep golden brown, about 3-4 minutes.  Using a slotted spoon, transfer to baking sheets lined with paper towels to drain.

 

Liver Mousse

Do ahead: liver mousse can be made 2 days ahead.

  • 3/4 cup plus 2 tablespoons rendered chicken or duck fat, divided
  • 1/2 cup chicken skins
  • 1 medium shallot, thinly sliced
  • 1 stalk celery, thinly sliced
  • 1/4 cup good quality brandy
  • 1/4 teaspoon freshly ground black pepper
  • 1/12-2 teaspoons kosher salt
  • 3/4 cup chicken broth
  • 1/4 cup packed finely chopped fresh parseley
  • 1/4 cup packed finely chopped fresh celery leaves
  • 1 lb chicken or duck liver, kashered

Heat 2 tablespoons chicken or duck fat in a large skillet over medium heat.  Fry chicken skin until brown and crispy.  Add shallot and celery and cook until soft, 3-4 minutes.

Deglaze with brandy, scraping up browned bits from the bottom of the pan; reduce until brandy is absorbed.

Add salt, pepper, chicken broth, and livers and cook just until livers are warmed through.  Once heated thoroughly, do not cook further.

Working while hot, transfer to a high-speed blender or food processor. Blend on high until well-chopped or pureed.  Add herbs, and with the machine running, pour in remaining 3/4 cup schmaltz until well-emulsified.  Season to taste and put in a pastry bag with a small round tip.

 

Pomegranate Glaze

  • 2 cups pomegranate juice
  • 3 tablespoons cocoa butter
  • Pomegranate seeds
  • Maldon sea salt

Reduce pomegranate juice over a low flame until it is thick and syrupy, about 30-40 minutes.  While still hot, stir in the cocoa butter until it is glossy and fully incorporated.  Let cool slightly before glazing doughnuts, but not too much so that it solidifies.

 

To assemble

Poke a hole in the bottom of each doughnut and fill with liver mousse.  Dip the top of each doughnut in to the pomegranate glaze and place in an empty egg carton to set the glaze.

Finish with a few pomegranate seeds on each and a sprinkle of maldon sea salt.

 

Like recipes like this?  Subscribe to Fleishigs Magazine for more!