Carrot Donut

Carrot Donut

Created by

  • Ramon Morató - Global Creative Innovation Leader for the Cacao Barry® brand
level 1

Recipe components

Carrot cake

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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

IngredientsPreparation
  • 200g
    pasteurized egg whites
  • 300g
    atomised glucose

Combine and heat to about 50°C, whisking constantly.

Beat or set aside.

Zéphyr™ caramel chocolate cream

IngredientsPreparation
  • 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

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

IngredientsPreparation

Melt at about 40°C.

Put into the spray gun and paint on to the frozen cake to obtain a velvety effect.

Finishing

IngredientsPreparation

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.