French Donuts (St Michel Style Cakes)
This is a Classic Afternoon Treat that has been for many years the “Doonuts” from St Michel Bakery, in France. Of course, it is possible to get it in the US but at a much higher price.
I have attempted many times to recreate the recipe but without success, until today.
The recipe from Laura Hervé (@healthy__Laura), is inspired from the one of Corinne BINET, a Talented Guy Demarle Consultant. I Love what they both do and their recipes never disappoint.
Naturally, I wanted to show off, my brand new Donut Tray from bonCOOK™, which I adore!
Without further ado, here is the recipe which I know you will enjoy! Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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French Donuts (St Michel Style Cakes)
This Giant Chocolate Vanilla Madeleine recipe is a Copycat of the Famous French "Doonuts" from St Michel Bakery.
Ingredients
- 3 eggs
- 3/4 cup (150 g) sugar
- 1 1/4 cup (150 g) flour
- 1 tsp (5 g) baking powder
- 10 Tbsp (150 g) butter (Melted)
- 2 Tbsp (30 g) Unsweetened Cocoa Powder
- 2 Tbsp (30 g) milk
- 1 tsp (5 g) vanilla extract
Instructions
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In a mixing bowl, gently whisk the eggs and sugar together. (It is very important for this recipe to not over mix the batter).
- Add flour and baking powder, then the melted butter. Gently mix until well incorporated.
- Split your batter into two mixing bowls. In the first bowl, mix in the unsweetened Cocoa Powder with milk. And in the second one, mix in the Vanilla Extract.
- Using your large round tip placed in the Pastry Bags, fill your Pastry Bags with the donut batter. Ideally, place it overnight in the fridge, if not possible, a minimum of 2 hours will do.
- Preheat oven to 350F/180C (at least 30 minutes prior baking).
- The following day, place your Donut Flexipat® Tray on the top of your Medium Perforated Baking Sheet.
- Take your Pastry Bags out of the fridge and carefully pipe your dough into each wells. (Alternate between 1/4 Vanilla and 1/4 Chocolate twice).
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your French Donuts from 18min).
- Once your Donuts are out of the oven, unmold right away and place on a cooling rack. They can be enjoyed right out of the oven. I do prefer them the following day, they taste even better. These donuts can be stored in a airtight container, up to a few days later. Enjoy! Bon Appétit!
YouTube Video
Photos
Nutrition
Serving: 8g | Calories: 186kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 99mg | Potassium: 94mg | Fiber: 1g | Sugar: 20g | Vitamin A: 126IU | Calcium: 69mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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