Carrot Donut

Recipe

Created by

Ramon Morato - Global Creative Innovation Leader for the Cacao Barry® brand

Carrot cake

ingredients	preparation
375g Muscavado sugar 375g whole egg(s)	Mix
750g grated carrot	Incorporate
375g weak flour 38g baking powder 10g cinnamon powder 6g ground nutmeg 80g almond powder 100g desiccated coconut	Add
280g sunflower oil	Mix
Pour into donut-shaped silicon moulds. Cook in the oven at 170 ºC.

Cream cheese filling

ingredients	preparation
410g Philadelphia type cream cheese	Warm to about 20ºC.
40g milk 1g fine salt	Heat
5g gelatin leaves	Add previously hydrated
Pour the mix onto the cream cheese and check that the temperature of the mixture is about 30°C.
150g meringue 2x3	Add the previously whipped
Mix and measure out about 45 g into moulds 10 cm in diameter. Place the rest of the filling in tubes which you can use for decorating. Freeze.

* 2x 3 Atomised Glucose Meringue

ingredients	preparation
200g pasteurized egg whites 300g atomised glucose	Combine and heat to about 50°C, whisking constantly.
Beat or set aside.

Zéphyr™ caramel chocolate cream

ingredients	preparation
400g fresh milk 100g cream 100g egg yolks 50g invert sugar 3pod(s) Vanilla	Make 600g custard base with
5g gelatin leaves 3g salt	Incorporate
750g CHK-N35ZECA	Pour on and emulsify
80g salted butter	Add at around 40°C
Finally pre-crystallise at about 30ºC and keep in the fridge for at least 12 hours.

Zéphyr™ white chocolate paint

ingredients	preparation
700g CHW-N34ZEPH 300g NCB-HD706-BY	Melt at about 40°C.
Put into the spray gun and paint on to the frozen cake to obtain a velvety effect.

Finishing

ingredients	preparation
Once the cake has cooked in the moulds, leave to coll in the moulds and pour the cheese mousse on top, then freeze. Afterwards turn out the cake and cover on both sides with Zéphyr™ white chocolate paint to get a velvety effect. Place a sheet of Zéphyr™ caramel on the top along with a quenelle of creamy Zéphyr™ caramel.
Q.S. carrot micro-shoots Q.S. carrot cubes Q.S. sliced almond Q.S. cinnamon powder	Decorate to taste.

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