Homemade French Laundry-Inspired Coffee & Doughnuts

Instructions

1. 1

   **Prepare the Cappuccino Semifreddo:** In a large, chilled bowl, combine the cold heavy cream, sweetened condensed milk, cooled strong coffee/espresso, instant espresso powder (if using), vanilla extract, and coffee liqueur (if using).

2. 2

   Using an electric mixer, beat the mixture on medium-high speed until thick, fluffy, and soft peaks form. Do not overmix.

3. 3

   Pour the semifreddo mixture into a loaf pan (8x4 or 9x5 inches) lined with plastic wrap, leaving an overhang on the sides. Cover loosely with more plastic wrap and freeze for at least 6 hours, or preferably overnight, until firm.

4. 4

   **Prepare the Doughnut Puffs (Choux):** In a medium saucepan over medium heat, combine water, butter, 1 tablespoon granulated sugar, and salt. Bring to a rolling boil, ensuring the butter is fully melted.

5. 5

   Remove the saucepan from the heat. Add the sifted all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.

6. 6

   Return the pan to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough. A thin film will form on the bottom of the pan.

7. 7

   Transfer the dough to a mixing bowl or stand mixer. Let it cool for 5 minutes, stirring occasionally, until it's warm but not hot to the touch.

8. 8

   Add the eggs one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The dough should be thick enough to hold its shape but soft enough to pipe.

9. 9

   **Fry the Doughnut Puffs:** In a deep, heavy-bottomed pot or Dutch oven, heat 3-4 cups of neutral oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.

10. 10

    Transfer the choux dough to a piping bag fitted with a large round tip (or simply snip off the corner of a sturdy Ziploc bag).

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    Carefully pipe 1-inch balls of dough directly into the hot oil, using kitchen shears or a knife to snip off the dough. Do not overcrowd the pot; fry in batches.

12. 12

    Fry for 4-6 minutes, turning occasionally, until the puffs are golden brown and puffed up.

13. 13

    Using a slotted spoon, transfer the fried doughnut puffs to a paper towel-lined plate to drain excess oil.

14. 14

    **Prepare Cinnamon Sugar:** In a shallow dish, mix ½ cup granulated sugar and 1 tablespoon ground cinnamon.

15. 15

    While the doughnut puffs are still warm, toss them gently in the cinnamon sugar mixture until evenly coated.

16. 16

    **To Serve:** Remove the semifreddo from the freezer about 10-15 minutes before serving to soften slightly. Invert the loaf pan onto a cutting board, remove the plastic wrap, and slice into thick pieces. Arrange a slice of cappuccino semifreddo on each plate with a few warm cinnamon-sugar doughnut puffs alongside. Serve immediately.