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Mariah Swan Recipes

Posted on Jul 14, 2015 10:50am

Pastry chef Mariah Swan, from ICDC, was here with a variety of delicious and decadent doughnuts that will satisfy your sweet tooth. She also made an out-of-this world milkshake you’ll want to make before summer ends. Here are all of her recipes.

Recipes courtesy of Mariah Swan

ICDC Doughnuts



For the Doughnuts:
1 TBSP + 2 tsp active dry yeast
6¾ oz warm water
2 eggs
3½ oz sugar
¼ oz salt
¾ oz nonfat dry milk powder
1 lb, 1 oz all-purpose flour
3½ oz butter, softened

Pour the water into the bottom of an electric mixer bowl. Sprinkle the yeast on top and allow to rest for 5 minutes. Whisk and let stand until bubbly. Meanwhile, combine all the dry ingredients in a small bowl.

Once the yeast is bubbly, whisk in the eggs. Place the dry ingredients on top of the egg mixture and place on the mixer with the dough hook. Mix on low speed until a ball begins to form. Switch mixer to medium speed and mix until the dough is smooth and elastic. Add the butter and mix until it is completely emulsified into the dough. The dough should feel supple not greasy.

Place the dough in a greased medium-sized bowl. Cover with plastic wrap and place in a warm area. Allow the dough to rise until doubled in bulk, about 1½ to 2 hours.
After the dough has risen, gently deflate it and rewrap. At this point you may chill the dough overnight or allow to double once more for immediate use. If you chill overnight, you must allow the dough to come to room temperature before working with it the following day.
Once the dough has gone through 2 rises, turn it out onto a well-floured table. Lightly dust the top of the dough with more flour and roll out to ½ inch thickness. Using a floured cutter, cut the dough into desired shapes.

Fill a large, heavy-bottomed pot with canola oil to a depth of 4-5 inches. Heat to 350°. Once the oil is at the proper temperature, gently drop doughnuts into the oil. Using a spoon, carefully baste the tops of the doughnuts with hot oil. Once the tops puff, flip the doughnuts. Repeat the basting process. Allow to fry until you see that the bottoms of the doughnuts have turned golden brown. Flip the doughnuts once more and allow the other side to fry to golden brown.

Carefully remove doughnuts from oil and place on paper towels to drain off excess oil.

Notes: If you make the dough and cut it all in one day, you may keep the cut doughnuts in the refrigerator overnight. Allow to proof at room temperature until they are slightly puffed before using.

See Also: Marcela Valladolid Recipes

Salt and Pepper Caramel Doughnuts

For the Caramel Glaze:
2 cups sugar
½ cup water
1 cup cream
Salt to taste

Place the sugar in a medium-sized, heavy bottom saucepot. Add the water and gently mix to combine. If any sugar sticks to the sides of the pot, wash it off with a little more water. The sides of the pot should be completely clean. Place over high heat and bring to the boil. As the sugar cooks, you may see crystals begin to form on the sides of the pot, wash them down with a pastry brush dipped in ice water. Once the sugar comes to a rolling boil, do not walk away from the pot. Cook the sugar until you begin to see it change color. As the sugar starts to caramelize, you may gently swirl the pot to ensure even cooking. Continue to cook the sugar until it turns a medium amber color. Remove from heat and slowly pour in a little of the cream. It will bubble up and steam, so be careful. Whisk in the cream and return the caramel to low heat. Continue to whisk in the cream until the sauce is emulsified. Remove from heat and dip a spoon into the caramel Drizzle a little of the caramel on a plate and taste to check consistency. If it is too thick, add a little more cream. Continue to adjust consistency until the sauce is no longer sticky. As you adjust the consistency, add salt as well until the flavor is balanced.

Assembling the Doughnuts:

Salt and Pepper Caramel:
Dip a freshly fried doughnut in the caramel glaze. Sprinkle lightly with salt and freshly ground black pepper

See Also: Richard Blais Recipes

Rocky Road Doughnuts



For the Caramel Glaze:
2 cups sugar
½ cup water
1 cup cream
Salt to taste

Place the sugar in a medium-sized, heavy bottom saucepot. Add the water and gently mix to combine. If any sugar sticks to the sides of the pot, wash it off with a little more water. The sides of the pot should be completely clean. Place over high heat and bring to the boil. As the sugar cooks, you may see crystals begin to form on the sides of the pot, wash them down with a pastry brush dipped in ice water. Once the sugar comes to a rolling boil, do not walk away from the pot. Cook the sugar until you begin to see it change color. As the sugar starts to caramelize, you may gently swirl the pot to ensure even cooking. Continue to cook the sugar until it turns a medium amber color. Remove from heat and slowly pour in a little of the cream. It will bubble up and steam, so be careful. Whisk in the cream and return the caramel to low heat. Continue to whisk in the cream until the sauce is emulsified. Remove from heat and dip a spoon into the caramel Drizzle a little of the caramel on a plate and taste to check consistency. If it is too thick, add a little more cream. Continue to adjust consistency until the sauce is no longer sticky. As you adjust the consistency, add salt as well until the flavor is balanced.

For the Cinnamon Marshmallows:
6 sheets gelatin, bloomed in water
½ cup water, divided
6 oz sugar
½ cup corn syrup
1/8 tsp salt
½ tsp vanilla
1 tbl ground cinnamon
¼ cup powdered sugar
¼ cup cornstarch

Squeeze water out of gelatin sheets and place in the bowl of a stand mixer with ¼ cup of water. Put the bowl on the mixer with the whip attachment. Place remaining ¼ cup water, sugar, and corn syrup in a saucepan and cook until it reaches 240° on a candy thermometer. Once the mixture is at 240°, turn the mixer on low and slowly pour the hot syrup in a steady stream. When all of the syrup has been added, turn the mixer to high and allow to whip until the mixture is fluffy and cool. Meanwhile, spray a small cake pan with non-stick spray and line with parchment paper. Sift together the cornstarch and powdered sugar. Spray the parchment paper and dust some of the sifted powdered sugar mixture to coat. When the marshmallow mixture has cooled, turn the mixer to low and add the cinnamon. Whip to combine. Stop the mixer, scrape the sides, and whip a little more to make sure the mixture is completely emulsified. Using a rubber spatula sprayed with nonstick spray, transfer the cooled marshmallows to the prepared cake pan and smooth out to an even layer. Sprinkle the top with more of the sifted cornstarch to lightly coat. Place the marshmallows in a cool spot to set.

To cut the marshmallows, spray a knife with nonstick spray and cut the set marshmallows into ½” x ½” squares. You may toss the squares in more sifted cornstarch and powdered sugar if you find them too sticky. Store in an airtight container until ready to use.

For the Chocolate Syrup:

1 ½ cup water
3 cup sugar
1 ½ cup cocoa powder
1 tbl vanilla extract
¼ tsp salt
2 tbl corn syrup

Place sugar and water in a small saucepot and bring to a boil. Whisk in the cocoa powder, vanilla, salt, and corn syrup. Whisk constantly and allow to reduce slightly to thicken. Remove from heat and allow to cool before using.

Assembling the Doughnuts:

Rocky Road:
Dip a freshly fried doughnut in the caramel glaze. Top with toasted sliced almonds and 2-3 marshmallow squares. Drizzle the top of the doughnut and marshmallows with the chocolate syrup.

See Also: Dean Sheremet Recipes

White Chocolate Strawberry Doughnuts



For the Strawberry White Chocolate Filling:
1 cup cream
1# white chocolate, melted over a hot water bath
1 egg yolk
4 tsp sugar
¼ oz gelatin sheets, bloomed in ice water
¾ cup crème fraiche
¼ cup cream
1 basket strawberries, stemmed and cut into quarters

Bring the cream to a simmer and turn off. Set aside. Whip the egg yolk and sugar until light. Temper in the hot cream and whisk. Pour the hot cream mixture into the melted chocolate.
Whip together the crème fraiche and remaining cream to soft shiny peaks. Squeeze the water out of the gelatin sheets. Add the gelatin sheets to the chocolate mixture and whisk to melt the gelatin.

Add 1/3 of the chocolate mixture to the whipped cream and gently fold in. Fold half of the cream and chocolate into the remaining whipped cream until just combined. Fold in remaining chocolate. Place in refrigerator for a 2-3 hours to set.

Once the mouse has set, add the quartered strawberries and gently fold in. Place the mixture in a large piping bag and cut the end off to make a hole big enough to allow the strawberries to come out of the bag. Chill until ready to use.

Assembling the doughnuts:

White Chocolate Strawberry:
Roll a freshly fried doughnut in sugar to lightly coat. Make a hole in the top of the doughnut with your finger and hollow it out a little to make space for the filling. Insert the piping bag of filling into the doughnut and gently squeeze to fill.

See Also: Tanya Holland Recipes

Peanut Butter Cookies and Cream



For the Peanut Butter Cookies and Cream Filling:
½ cup peanut butter (smooth or chunky)
2 tbl powdered sugar
12 oz cream cheese
1 ½ tsp honey
4 -6 cookies, crushed

Whip together the peanut butter and cream cheese until smooth. Add the powdered sugar and whip to smooth. Add the honey and whip. Fold in the crushed cookies. Place in a piping bag and cut the end off to make a hole big enough to let the cookie pieces come out easily.

Assembling the Doughnuts:

Peanut Butter Cookies and Cream:
Roll a freshly fried doughnut in sugar to lightly coat. Make a hole in the top of the doughnut with your finger and hollow it out a little to make space for the filling. Insert the piping bag of filling into the doughnut and gently squeeze to fill.



Mango Sorbet Milkshake
2 generous scoops mango sorbet
¾ cup milk (for vegans, soy or almond milk)

Place sorbet and milk in a blender cup and blend to make smooth. Pour into a cup and top with fresh whipped cream, if desired.

Mango Vanilla Milkshake
1 scoop vanilla ice cream
1 scoop mango sorbet
¾ cup milk

Place ice cream, sorbet and milk in a blender cup and blend to make smooth. Pour into a cup and top with fresh whipped cream, if desired.


Related Links:
Alejandra Schrader Recipes
Alisa Reynolds Recipes
Eric Greenspan Recipes

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