Carrot Donut
Recipe
Carrot cake
ingredients | preparation |
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Mix |
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Incorporate |
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Add |
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Mix |
Pour into donut-shaped silicon moulds. |
Cream cheese filling
ingredients | preparation |
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Warm to about 20ºC. |
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Heat |
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Add previously hydrated |
Pour the mix onto the cream cheese and check that the temperature of the mixture is about 30°C. |
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Add the previously whipped |
Mix and measure out about 45 g into moulds 10 cm in diameter. |
* 2x 3 Atomised Glucose Meringue
ingredients | preparation |
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Combine and heat to about 50°C, whisking constantly. |
Beat or set aside. |
Zéphyr™ caramel chocolate cream
ingredients | preparation |
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Make 600g custard base with |
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Incorporate |
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Pour on and emulsify |
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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 |
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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 |
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Once the cake has cooked in the moulds, leave to coll in the moulds and pour the cheese mousse on top, then freeze. |
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Decorate to taste. |