Société Roquefort Doughnuts

  • 20 minutes
  • Dessert
  • Medium
  • 4 persons


For the filling:
1. Melt the white chocolate in a bain-marie.
2. Remove from the heat and mix in the Société® Roquefort.
3. Put the mixture in a piping bag and leave aside in the fridge.

For the doughnuts:
1. Fill the second piping bag with the choux pastry, cut off the end and make ball shapes (3-4cm width) on greaseproof paper.
2. Cook in the oven for 10 minutes at 140°C. Leave aside to cool.
3. Dip each doughnut in the fryer (or in the oil), preheated to 180°C, until golden and crisp (about 10 minutes), leave the balls on absorbent paper to remove excess oil.
 Make a hole in the balls and stuff them with the Société® Roquefort and chocolate mix.
4. Roll each ball in cinnamon powder.
5. Share with your friends, Avec Plaisir.

If you don’t have piping bags you can use a Ziploc bag. Simply fill the bag and squeeze – to remove all the air – then twist until the mix is gathered in one corner. Hold the top tightly and when you are ready, cut off the corner.

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