We put in long hours in the test kitchen in search of Doussaint artistry this week. Yes, yes, in case you noticed, we are no longer trademark infringing on the C-word trademarked by the genius from New York. We’ve seen the light. His mastery is to be commended and we’d dare not infringe (nod to lawyers… ok? great. Whew…) Besides, now we are a big BELIEVER in trademarks, as you will soon see.
Our goal was not to re-invent or improve the doussant/C-word thing. Just by reading up on it and watching the video of preparation, we set out with two goals. First to emulate its quality and artistry, and second to twist it some way in flavor or presentation to make it our own, which is why the Test Kitchen exists frankly. It’s the journey, man. It’s the journey.
This journey started off pretty decent after our dough went off to “have a sleep.”
The dough woke up rested and ready.
Next we plotted our plan. First we’d emulate the actual doussant/ C-word as best we could. Then not liking the idea of wasting the doughnut hole, we went with the traditional jelly doughnut shape. Next, getting a bit more expansive in our confidence and creativity we busted out the old ravioli cutter. Excitement filled the air, and our phone lines filled with energy to our lawyers.
“What’s involved with a trademark?” we asked.
In typical hoof to head fashion we used every last bit of the dough including the final scraps which we tossed into the oil to make sure the temp was right and enjoyed a tasty friend dough treat when finished.
Finally, we came up with what a truly American version of this french-inspired idea. We cut the shapes into teddy bears for….
TEDDY BEAR CLAW CROISONUTS(TM)!*
Now pumped about this whole trademark thing, we doubled-back, thought of our dear Nonie Mary who inspires our kitchen to this day and named our ravioli version….
Italians Nonuts (TM)!*
This made great sense because at the core of this whole endeavor is fried bread. That’s really what all this fuss is about. This is wonderfully layered bread, delicately fried and topped and filled and brushed with all kinds of sweetness and light. But its’s still fried bread and we’ve been doing this for decades. Nonie taught me how to make fried bread when I was little. Now, she’s trademarked forever and ever Amen!
Who would have thought this trademark thing would be such a blast?!
For the Nonuts(TM), the only filling that made any sense was a decadent custard filling.
This custard just danced to life.
We finished frying the bread, and the real work set in: trying to pump these things full of creams and top them with icing.
Each needed its own flavor and twist. Here’s the final product:
Clockwise starting with the classic C-word/Doussant topped in pink icing is a Meyer Lemon Cronu..err. Doussant. Next is a custard Croissonut topped with dark chocolate. Then a Teddy Bear Claw Croissonut(TM) with cinnamon cream filling. Bottom center is an Italian Custard Nonut(TM) and, finally, another Teddy Bear Claw Croissonut (TM) with happy-face frosting.
And on the seventh day, Effin Artist rested.
Effin Artist’s bride, however did not:
Can’t say I clean as well I create. Oh well, I can’t be everything. Remember, I told my bride, “it’s the journey, man.. it’s the journey.”