Chocolate 'Doughnut Dippers' with Fennel, Apple and Bacon

Used Cacao Barry products
Sweet Snack on the Go

Chocolate 'Doughnut Dippers' with Fennel, Apple and Bacon

Created by
  • Alistair Birt
    British finalist at the World Chocolate Masters 2015, works at William Curley
Level
level 3
Used Cacao Barry products
Recipe components

Chocolate Dough

IngredientsPreparation
  • 250g
    whole wheat flour
  • 8g
    yeast
  • 60g
    butter
  • 22g
    sugar
  • 5g
    salt
  • 14g
    cocoa powder
  • 125g
    milk
  • 50g
    whole egg(s)

Crumb together all dry ingredients.
Add to machine with dough hook, together with milk and eggs, and kneed for 7 minutes.
Allow to prove, double in size.
Knock back and leave to cool in refrigerator for 2 hours.

Fennel Confit

IngredientsPreparation
  • 100g
    fennel
  • 60g
    sugar
  • 100g
    apple juice

Dice fennel
Boil together sugar and apple juice.
Turn down heat and add fennel.
Leave to simmer until tender.

Caramelised Apple Puree

IngredientsPreparation
  • 400g
    whole Bramley apple (baked, pureed and passed)
  • 110g
    sugar
  • 2g
    yellow pectin
  • Q.S.
    lemon juice

Create amber caramel with 100 g of sugar.
Deglaze with apple puree.
Rain in pectin and 10 g of sugar, and boil out.
Season with lemon juice if needed.

Bacon Glass

IngredientsPreparation
  • 30g
    dry aged unsmoked streaky bacon
  • 40g
    sugar
  • 60g
    isomalt

Fry bacon until crispy golden and drain on kitchen paper to remove fat.
Make dry amber caramel with sugar, add isomalt and melt.
Add bacon and combine.
Pour onto silpat mat and leave to cool.
Blitz and sieve onto silpat.
Place in oven to obtain one sheet of glass, take out and cut into discs.

Caramelised Apple and Fennel Warm Foam

IngredientsPreparation
  • 180g
    sugar
  • 200g
    Bramley apple (chopped)
  • 100g
    minced fennel
  • 500g
    apple juice
  • 150g
    smooth double cream
  • 30g
    Sosa ProEspuma

Create dry amber caramel with sugar.
Add apple and caramel, and boil out.
Deglaze with apple juice and bring to a boil.
Blitz and pass through strainer.
Add double cream and bring to a boil.
Whisk in Pro Espuma, pour into siphon and charge with one cartridge.
Store at 65°C until moment of use.

Crystallised Fennel Seeds

IngredientsPreparation
  • 50g
    sugar
  • 20g
    water
  • 50g
    fennel seeds

Heat together sugar and water to 118°C.
Add fennel seeds and mix until crystallised.

Finishing

IngredientsPreparation

Create 5-gram dough balls and place a piece of fennel confit inside.
Place into spherical mould and bake at 180°C for 17 minutes.
When cool, pipe caramelised apple puree inside.
Place liquorish root into doughnut, dip into tempered dark chocolate couverture Madirofolo and place onto bacon glass disc.
While wet, place one crystallised fennel seed on doughnut.
Serve with warm foam à la minute.