Carrot Donut

Carrot Donut

Level:
Medium

Carrot cake

Used products: Carrot cake

  • 375 g
    Muscavado sugar
  • 375 g
    whole egg(s)

Preparation: Carrot cake

Mix

Used products: Carrot cake

  • 750 g
    grated carrot

Preparation: Carrot cake

Incorporate

Used products: Carrot cake

  • 375 g
    weak flour
  • 38 g
    baking powder
  • 10 g
    cinnamon powder
  • 6 g
    ground nutmeg
  • 80 g
    almond powder
  • 100 g
    desiccated coconut

Preparation: Carrot cake

Add

Used products: Carrot cake

  • 280 g
    sunflower oil

Preparation: Carrot cake

Mix

Pour into donut-shaped silicon moulds.
Cook in the oven at 170 ºC.

Cream cheese filling

Used products: Cream cheese filling

  • 410 g
    Philadelphia type cream cheese

Preparation: Cream cheese filling

Warm to about 20ºC. 

Used products: Cream cheese filling

  • 40 g
    milk
  • 1 g
    fine salt

Preparation: Cream cheese filling

Heat

Used products: Cream cheese filling

  • 5 g
    gelatin leaves

Preparation: Cream cheese filling

Add previously hydrated

Pour the mix onto the cream cheese and check that the temperature of the mixture is about 30°C.

Used products: Cream cheese filling

  • 150 g
    meringue 2x3

Preparation: Cream cheese filling

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

Used products: * 2x 3 Atomised Glucose Meringue

  • 200 g
    pasteurized egg whites
  • 300 g
    atomised glucose

Preparation: * 2x 3 Atomised Glucose Meringue

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

Beat or set aside.

Zéphyr™ caramel chocolate cream

Used products: Zéphyr™ caramel chocolate cream

  • 400 g
    fresh milk
  • 100 g
    cream
  • 100 g
    egg yolks
  • 50 g
    invert sugar
  • 3 pod(s)
    vanilla

Preparation: Zéphyr™ caramel chocolate cream

Make 600g custard base with

Used products: Zéphyr™ caramel chocolate cream

  • 5 g
    gelatin leaves
  • 3 g
    salt

Preparation: Zéphyr™ caramel chocolate cream

Incorporate

Used products: Zéphyr™ caramel chocolate cream

Preparation: Zéphyr™ caramel chocolate cream

Pour on and emulsify

Used products: Zéphyr™ caramel chocolate cream

  • 80 g
    salted butter

Preparation: Zéphyr™ caramel chocolate cream

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

Used products: Zéphyr™ white chocolate paint

Preparation: Zéphyr™ white chocolate paint

Melt at about 40°C.

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

Finishing

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.

Used products: Finishing

  • Q.S.
    carrot micro-shoots
  • Q.S.
    carrot cubes
  • Q.S.
    sliced almond
  • Q.S.
    cinnamon powder

Preparation: Finishing

Decorate to taste.