Deconstructing Blue Star’s Valrhona Donut

We dig deeper into the cocoa-driven wonder from Blue Star Donuts.

By Benjamin Tepler March 27, 2013

Introducing Anatomy of a Dish, our weekly dissection of Portland’s most delicious, multi-layered creations. This week we look at the Valrhona Chocolate Crunch from the deep-fried newcomers at Blue Star in Downtown's West End. It's an intense doughnut with snap, a lofty chew, and decadent cream in each bite. 

Traditional brioche dough: Light, airy and luxurious with a 50% butter batter. This recipe, made daily with all local ingredients (Shepherds Grain flour, cage free eggs, butter from Larsen’s Creamery) takes 15 hours from start to finish, rising overnight with a yeasty chew. 

Chocolate ganache: A sticky, penetrating chocolate glaze made from 100% dark Vahlrona cocoa powder.  This unadulterated, slightly bitter veneer is unlike anything you’ve ever experienced in a chocolate donut.

Chocolate pearls: Crunchy Vahlrona chocolate coated nibs—essentially Rice Krispies—that crackle and snap with each bite.

Cream filling: A thick, unctuous custard flecked with vanilla bean oozing out the center. Stephanie Donlan, Blue Star’s pastry chef, drew inspiration from the classic Boston cream pies of her New England childhood.  

Blue Star Donuts
1237 SW Washington St
Mon - Fri: 7 am until sold out
Sat - Sun: 8 am until sold out

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