In May 2010, Pastry Instructor of the Art Institute of Indianapolis, Jeffrey Spurlin, created these amazing doughnuts for the Deep Plate blog.
Made with basil and 72% bitter couverture as a filling and a dust of cacao nib sugar on the outside, his beignets are served on the Tafelstern Inspiration (plate) and Showpieces (stand) collection.
Get more plated inspiration from Tafelstern and our other classic brands in the Bauscher Hepp Design Guide.
