At one among NYC’s hottest bakeries, Fan Fan, there are particular pastries that folks will particularly hunt down. One such pastry is the Danny Boy doughnut, or a brown butter salted caramel doughnut.
To make the deal with, Gerson creates the drizzle by mixing sugar and water to start out the method of constructing caramel. When it begins to warmth up, Gerson says she largely makes use of her odor to inform when the caramel is prepared. “Whenever you odor it, you’ll be able to nearly style it at the back of your throat,” Gerson says. “It simply must odor like deep caramel and style like the start hints of bitter.”
When it’s prepared, she provides cream and mixes till it’s easy, then fastidiously blends the brown butter in to keep away from the caramel splashing again up and burning her.
Subsequent, she strikes onto the doughnut glaze. “Although it has a number of related components [to the drizzle], they style completely different,” says Gerson. “They add layers. I at all times like to consider other ways to layer so nothing is one notice.”
For the glaze, she begins by heating up cream in a pot earlier than introducing the brown butter. As soon as the butter is melted, Gerson stirs in brown sugar, then mixes in confectionary sugar and salt, including thickness.
Lastly, Gerson dips the doughnut into the glaze, provides the drizzle on high, sprinkles pecans onto one nook, and dusts on Maldon salt.
The primary time she made the doughnut, she recorded her husband, whose identify is Danny, consuming it: He beloved it a lot that she named the pastry after him. “It’s as candy as he’s,” she says.
Watch the total video to see what different pastries Gerson makes at Fan Fan.