These doughnuts, made of rich chocolate brioche dough fried into warm, airy rounds, are filled with thick, cool pastry cream. Don’t expect them to last the day.
Recipes from Jacques Torres' A Year in Chocolate
Adapting all his recipes for the home cook, Torres showcases his favorite chocolate creations—from traditional French pastry to classic American treats. With 150 ecstasy-inducing photos of the finished dishes, A Year in Chocolate will be the chocolate cookbook of the season.