MAPLE PECAN PRALINE

1. Preheat the oven to 180ºC/160ºC fan/gas 4 (350ºF/325ºF fan). Spread the pecans on a baking tray and toast for 8–10 minutes until fragrant.

2. In a medium saucepan, combine the maple syrup and caster sugar. Heat over medium heat until the sugar has dissolved and the mixture begins to bubble.

3. Stir in the toasted pecans and cook for 1–2 minutes, stirring to coat.

4. Pour the mixture onto a tray lined with baking paper. Leave to cool completely until solid.

5. Once hardened, break into pieces and blitz in a food processor until finely ground. Set aside.

PoachED Pears

6. Peel the pears and slice off the bases so they can stand upright. You can leave the stems on for ease of handling.

7. In a medium saucepan, combine the water, lemon juice and peel, cinnamon stick, and demerara sugar. Stir over medium heat until the sugar has dissolved.

8. Add the pears and cover with a cartouche (a circle of parchment paper) to keep them submerged.

9. Simmer gently for 20–30 minutes, or until the pears are tender.

10. Remove from the heat and leave to cool in the syrup. Once cool, slice into thin rounds or half-moons for decorating the tops of the filled doughnuts.

Crème Diplomate

11. In a bowl, whisk together 150g egg yolks and 125g caster sugar until pale and thick. Then whisk in 60g plain flour until smooth.

12. In a saucepan, bring 500g whole milk and vanilla seeds just to the boil. Remove from the heat and slowly pour over the egg mixture, whisking constantly to temper.

13. Return the mixture to the saucepan and cook over medium heat, whisking continuously, until thickened and bubbling.

14. Remove from the heat and transfer to a clean bowl.

15. Cover the surface directly with cling film to prevent a skin forming and chill until completely cold.

16. Once chilled, whip 125g double cream with 60g caster sugar until soft peaks form.

17. Fold the whipped cream into the cold crème pâtissière in batches, until fully combined and smooth. This makes a light and airy crème diplomate ideal for filling.

AssemblY

18. Once the crème diplomat is ready, whisk it until smooth, fold in the ground maple pecan praline — start with a few spoonfuls and adjust to taste, depending on how nutty/sweet you want the filling.

19. Fill the doughnuts with the praline crème using a piping bag fitted with a wide nozzle.

20. Top each filled doughnut with a slice or two of poached pear just before serving.