Brown Bag Donuts

Brown Bag Donuts


  • Fried donuts
  • 1 cup | Smoked pastry cream
  • 1 cup | Smoked cocoa sugar
  • 1/4 cup | Chocolate sauce
  • Strawberries


Fill cooled doughnuts with smoked pastry cream. Roll in smoked cocoa sugar. Spread cocoa sugar on a plate. Use an open paper bag of choice on the plate and insert two doughnuts. Cut the third doughnut in two to show inside. Garnish with a half strawberry and chocolate sauce.



Smoked Cocoa Sugar


  • 4 cups | Granulated sugar
  • 1 cup | Cocoa powder

Smoked Vanilla Pastry Cream


  • 1.2 qts | Milk
  • 4.8 oz | Granulated sugar [first portion]
  • 1 tsp | Vanilla
  • 7 oz | Egg yolks
  • 2.8 oz | Granulated sugar [second portion]
  • 2.8 oz | Cornstarch
  • 1 cup | Soft butter


Cold smoke the milk at 175 degrees Fahrenheit for 1 hour. Put a large pan in the smoker and fill it with ice and water. Add a smaller pan and pour the milk in. After smoking the milk, heat it in a pan with the granulated sugar [first portion] and vanilla. Burr-mix egg yolks, granulated sugar [second portion] and temper into heated milk mixture. Cook until 185 degrees Fahrenheit. Incorporate the soft butter, strain and cover with film. Cool rapidly using a cold water bath.

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