Just food or food design?

World-class chefs and designers worked together as a couple in order to design their own Signature Snack. The question was whether the synergy between the designers and chefs could result in more than just a nicely presented piece of food.

The assignment was not an easy one: in addition to being innovative, beautifully presented, delicious and true to both of their trademarks, the haute cuisine snacks should also be easy to produce so they could be sold for just 5 euro's, straight from the vending machine.

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Joep Lennarts

www.joine.nl
www.chrisfraass.com

PEANUT-BUTTER & JELLY DONUT-HOLES WITH COTTON CANDY

The Signature Snack by Maarten Baptist (Joine) and Chris Fraass (CMF culinair) is everything you would expect of a name like that: sweet and a feast for your eyes.

SPONGE

165 gr flour
1 package (7 gr) of dry yeast
230 ml luke water

Mix ingredients, cover and set aside in a warm place.

DONUT-HOLES 60 gr butter
60 gr sugar
2 eggs
5 gr salt
290 gr flour
Neutral sun flour oil or corn oil
Mix ingredients with the sponge into a smooth, supple dough that comes away from the bowl easily. If necessary, add a little flour. Cover and put away in the fridge for one or two hours.

Roll out the flour to a thickness of ± 15 mm. Cut out rounds of 35 mm, ± 10 gram (donut-hole size). If necessary, adjust the thickness. Deep-fry the donut-holes at 160º C until golden brown. Allow to cool on a clean, dry tea towel.

Knead together the dough remnants and roll out again. Allow these donut-holes to rest for ± 1 hour before deep-frying.

FILLING American-style peanut butter (smooth, without nut pieces, with sugar)
Strawberry jam/jelly (smooth, without seeds or pieces of fruit)

Fill the donut-holes with peanut butter and jelly; use a piping bag with a small, smooth opening. Garnish with cotton candy.