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Le Chaudron recipe
Donuts toile d'araignée
Spiderweb baked donuts
⏱ 50 minServes 8Medium300 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
200 g (7 oz)all-purpose flour
100 g (3½ oz)superfine sugar
2whole eggs
100 ml (½ cup)whole milk
1 packetbaking powder
150 g (5 oz)dark chocolate- 60 g (2 oz)powdered sugar
- 200 g (7 oz) all-purpose flour
- 100 g (3½ oz) superfine sugar
- 2 whole eggs
- 100 ml (½ cup) whole milk
- 1 packet baking powder
- 150 g (5 oz) dark chocolate
- 60 g (2 oz) powdered sugar
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) fan and butter the donut pan, then whisk the eggs and sugar in the bowl until foamy.
- Stir in the milk, then add the flour sifted with the baking powder and mix into a smooth batter. Fill the molds three-quarters full.
- Bake for about 15 minutes until puffed and golden, then unmold gently and let cool completely on a rack.
- Melt the dark chocolate over a double boiler, then dip the top of each donut for a smooth, even coat ready for the web.
- Mix the powdered sugar with a few drops of water into a thick white icing, put it in the paper cone and pipe concentric circles on the still-soft chocolate.
- Right away, drag a knife tip from the center outward through the circles to make the web, then chill to set before serving.
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