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Vegan Courtesan au Chocolat

This vegan version of courtesan au chocolate is based on fried donuts.
Course Dessert
Servings 4 servings


For the doughnuts

  • 240 g all-purpose flour (2 cups)
  • 1 1/2 teaspoons instant yeast
  • 120 ml soy milk (1/2 cup)
  • 50 g sugar (1/4 cup)
  • 2 tablespoons oil
  • 1 pinch salt
  • 1.5 to 2 litres oil suitable for frying

For the ganache

  • 2 tablespoons sugar
  • 1/2 tablespoon cornstarch
  • 60 ml soy milk (1/4 cup)
  • 160 g chopped dark chocolate

For the glaze

  • 150 g powdered sugar (1 1/2 cups) divided
  • vegan red food colouring I used 1 teaspoon. Adjust according to your package directions.
  • 1-3 teaspoons water
  • 1 teaspoon matcha powder
  • 2-3 teaspoons lime juice
  • 2-3 teaspoons blueberry juice from cooked blueberries
  • 1 pinch baking soda
  • For the icing
  • 55 g refined coconut oil or shortening (1/2 cup) refined
  • 50 g powdered sugar (1/2 cup)
  • 1 teaspoon vanilla extract


  • To make the doughnuts, combine flour and yeast in a bowl.
  • Add milk, sugar, oil, and salt to a small pan and heat until luke warm.
  • Add to the flour mixture and knead for about 7-10 minutes, or until your dough is firm and doesn't stick.
  • Cover the dough and let it rest until doubled in size, about 60-90 minutes.
  • Roll the dough into 4 equally sized pieces and use differently sized cookie cutters to cut each piece into 3 differently sized disks. Note: This is what I did. It's easier just to roll each piece of dough into 3 differently sized balls.
  • Use leftovers to make 4 additional small balls, about the size of a grape.
  • Let the disks or balls rest (covered) until doubled in size.
  • Heat the oil in a pot. If you choose a smaller pot, you'll need less oil. Just make sure that the doughnuts will be able to float and not stick to either the bottom of the pot or to each other. Use a candy thermometer. The oil should be around 160°C to 175°C, and definitly not hotter than 180°C.
  • Fry the doughnuts for 1 or 2 minutes, or until crispy and browned.
  • Transfer to some pieces of kitchen paper towels to drain off excess oil.
  • To prepare the ganache, mix sugar and cornstarch and set aside.
  • Place soy milk and chopped chocolate in a small pot.
  • Heat carefully until the chocolate has melted. Make sure the chocolate doesn't burn and stir.
  • Remove from heat and add sugar mixture. Whisk until silky.
  • To fill the doughnuts, use a pastry bag with a long and small pastry tip. Use the tip to poke a hole into the big and medium sized doughnuts and then pipe some of the ganache into them. This takes a little experience but after a couple of doughnuts you should get the hang of it.
  • To make the red glaze combine 50 g (1/2 cup) of powdered sugar with red food colouring and 1-3 teaspoons of water, depending on the amount of food colouring you used. The glaze should be silky and not too runny.
  • Dip the small doughnuts into the glaze and let them dry on a cookie rack.
  • To make the green glaze, combine 50 g (1/2 cup) of powdered sugar with matcha powder and lemon juice.
  • Dip the medium sized doughnuts into the glaze and let dry.
  • To make the purple glaze, combine 50 g (1/2 cup) of powdered sugar with baking soda and blueberry juice.
  • Dip the large doughnuts into the glaze and let dry. The glaze will change its colour after a while and turn purple/blue purple.
  • Dip the grape sized dough balls into leftover ganache and let dry.
  • To make the frosting, place coconut oil and powdered sugar in a small food processor. Whip until smooth, add vanilla and whip again.
  • To assemble, piple some frosting onto the large doughnuts and top with a medium sized one.
  • Top the medium sized doughnuts with frosting and add a small one.
  • Place the grape sized dough ball on top.
  • Now try to eat this!
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