Donut Choc

INGREDIENTS

Grams
Shortcrust
Belcolade Origin Peru 64% 250
Fresh Cream 125
Chantypak 375
Tonka Bean 3
Shortcrust total 753
Madeleine Lemon Biscuit
Eggs 165
Sugar 180
Flour T55 80
Tegral Satin Creme Cake Vanilla 70
Oil 30
Butter 150
Milk 48
Lemon Gest 5
Lemon Juice 30
Madeleine Lemon Biscuit total 758
Exotic Compote
Pineapple 100
Passion Fruit Juice 200
Sugar 50
Mango 100
Gelatin 10
Exotic Compote total 460
Chocolate Glaze
Water 300
Sugar 600
Glucose 600
Gelatin 40
Condensed Milk 400
Belcolade Dark Chocolate, Noir Superieur D600/J Drops 60
Color Yellow 2
Orange 4
Chocolate Glaze total 2006

COMPOSITION

  1. Chocolate mousse Tonka bean (Belcolade Origin 64%, Chantypak)
  2. Biscuit Madeleine lemon (Tegral Satin Crème Cake Vanilla)
  3. Exotic compote
  4. Glazing chocolate (Glucose, Belcolade Selection Noir 60%)

WORKING METHOD

Chocolate Mousse Tonka Bean
  1. Warm 250g cream Chantypak with Tonka bean
  2. Melt chocolate
  3. Mix chocolate and warm cream 
  4. Make a ganache
  5. When at 40C, incorporate whipped cream
  6. Mold into silicon and freeze

Madeleine Lemon Biscuit
  1. Warm butter, oil at 50C
  2. Add cold milk then flours
  3. Mix well until smooth
  4. In mixing bowl whip eggs and sugar until white and smooth
  5. Add into mix 1
  6. Spread into trays 60x40cm 1cm thick
  7. Bake 190C

Exotic Compote
  1. Warm passion fruit with sugar add gelatin
  2. Cook 3-4 minutes
  3. Cooldown and add fruit cut in small cube
  4. Mold in silicon

Chocolate Glaze
  1. Cook syrup at 103C
  2. Add gelatin and condensed milk
  3. Pour into chocolate and color
  4. Keep in refrigerator