Doughnut

Ingredients:

• 1000 g  Hard Flour
• 20 g Yeast
• 20 g   Bread Improver
• 20 g   Salt
• 100 g  Sugar
• 100 g  Butter
• 200 g  Egg
• 500 g Milk

Method:

1. Mix all the ingredients except the salt and butter.
2. Mix until the gluten develops, then add the butter and salt.
3. Mix the dough until the surface is glossy.
4. Rest the dough for 1 hour in the freezer.
5. After 1 hour, flatten the dough to about 6mm thick and cut it with a doughnut cutter.
6. Proof at 35 degrees Celsius for 45 minutes.
7. Heat the oil to 170 degrees Celsius.
   
   

Cherry Jelly 

Ingredients: 

• 240 g   Black Sweet Cherry puree
• 15 g Sugar
• 10 g Glucose
• 0,5 g  Citric acid
• 5 g Gelatin, bloomed in 25 ml iced water
• 2.4 g  Pectine
• 5 g    Sugar

Method:

1. Cook the purée, sugar, and glucose until 40 C, add mix pectine and 5 gr sugar then cook it until boiling
2. Add the citric acid and bloomed gelatin, and mix well.
3. Pour the mixture into a cylindrical plastic pipe and freeze until completely solid.

White Diplomat Cream 

Ingredients: 

• 150 g Milk
• 35 g Sugar
• 13 g Cornflour
• 10 g  Custard Powder
• 40 g   Egg yolk
• 50 g    Butter
• 80 g    Embassy Zen White Chocolate 33%
• 2 g   Gelatine
• 80  g    Whipped Cream
  
  

   

  Method:

  1. Heat the mio40°C, then temper the egg yolks with the mixture
  2. Continue cooking and stirring until it reaches 90°C, then pour it over the chocolate and mix well
  3. Add the melted and bloomed gelatin and mix well
  4. Add butter then emulsifier
  5. Fold the whipped cream into the mixture until well combined.
     
     
     
    
  

Dark Chocolate Chantilly

Ingredients: 

• 170 g  Cream
• 40 g   Glucose
• 180 g   Embassy Oceanic Dark Chocolate Couverture 65%
• 3 g  Gelatine
• 280 g Cream

Method:

• Heat the 170 grams of cream and glucose, pour it over the dark chocolate, and then emulsify with a hand blender.
• Add the 280 grams of cold cream and mix until well combined.