Doughnut with pureed date and almonds

  • Starter
  • 4 Persons
  • 80 min


  • 4 doughnuts
  • 150 grams of stoned dates
  • 6 tablespoons of almond flakes
  • 1 pinch of finely grated orange peel
  • 8 tablespoons of La Trappe Quadrupel

8 tablespoons La Trappe Quadrupel (10%)

More about La Trappe Quadrupel (10%)


  • Cut the stoned dates in pieces and allow them to steep in the ale in a mixing bowl for 1 hour.
  • Once steeped, put 4 tablespoons of almond flakes and the pinch of finely grated orange peel in a mixing bowl.
  • Puree with a mixer. Met een staafmixer pureren.
  • Cut the doughnuts in half, heat very briefly in a preheated oven and fill with the pureed dates.
  • Garnish with 2 tablespoons of almond flakes.
  • Serve with a small, slightly chilled glass (10 or 15cl) or a glass of La Trappe Quadrupel.

Recipe from Han Hidalgo