World Chefs: Collucci shows fun, ease of doughnut-making
By Richard Leong
NEW YORK (Reuters) - After tasting his aunt's doughnuts when he was young at family Sunday dinners, Stephen Collucci was hooked.
Not only are they tasty, doughnuts are fun, versatile and easy to make, Collucci says in his first book, "Glazed, Filled, Sugared & Dipped," released on Tuesday.
Collucci, head pastry chef at Colicchio & Sons in New York, has sold plenty of these treats in different shapes, filling them with creams and jams and accompanying them with hot fudge or sour apple granita.
The 29-year-old New Jersey native spoke to Reuters about his passion for doughnuts and why it takes more skill and courage to make them than cupcakes:
Q: Why did you decide write a book about doughnuts?
A: For me personally, it is a medium that best exhibits what I do. My whole philosophy about desserts and being in the kitchen is about having fun, indulge a bit and kind of escape. There's just such a fun, playful nature with doughnuts. I have such great memories making doughnuts and sharing them.
Q: What are your childhood memories about doughnuts?
A: I'm Italian and stereotypically, Sunday dinners are really big for my family. My best memories have always been around food and eating with my family. I have always been in the kitchen with my grandparents. I wanted to bring something different to the table. Continued...