A fruity donut to please your inner sweet tooth.
8 donuts
60 min.
Donuts with cacao fruit puree cream
Ingredients
| Ingredient | Amount |
|---|---|
|
Strong flour (W300) |
1000g |
|
Water |
300g |
|
Eggs |
175g |
|
Sunflower oil |
125g |
|
Sugar |
200g |
|
Salt |
10g |
|
Lemon zest |
3 pieces |
|
Sourdough |
150g |
|
Yeast |
50g |
Construction
Fry the donuts and let them cool off. Cover with 70% chocolate glaze and let them crystallize.
Cut in half and fill with the cacao fruit puree cream using a piping bag.
Composition
- Donut mixture
- Chocolate 70% glaze
- Cream of cacao fruit puree
Preparation
Mix all the ingredients except for the yeast and the sunflower oil. After 10 minutes, add the yeast.
Then, add the oil little by little until it is completely absorbed.
The total mixing time should last 20 minutes.
Once the dough is prepared, remove it from the mixer and lay it out on a tray of 60 x 40.
Leave it to rest for 30 minutes in the fridge and then roll out in one sheet of 1.5 cm thickness.
Cut with a donut cutter.
Place the donuts on oiled baking trays. Let rise at 29oC with 75% humidity until they double in size.
Once they have risen, fry the donuts in sunflower oil at 170oC until they are golden on both sides and then leave to rest on kitchen paper to drain off any excess oil.
Leave to cool and then glaze with the sugar and raspberry glaze.
Place in the oven at 160oC for 2 minutes and then remove and leave to cool before serving.
Cacao fruit puree cream
Ingredients
| Ingredient | Amount |
|---|---|
|
DIRA Cacao fruit puree |
569g |
|
Pectin NH440 |
6g |
|
Agar |
1g |
|
Corn starch |
25g |
|
Glucose syrup |
92g |
|
Sugar |
92g |
|
DIRA Lime puree |
15g |
|
82% fat butter |
200g |
Patissier: Cesar Romero
Preparation
Heat the cacao fruit puree in a saucepan with the glucose syrup, agar and corn starch.
When the mixture reaches 40oC, add the sugar mixed with the pectin.
Continue to cook. When the mixture reaches the boiling point, pour into a mixer which has been fitted with a whisk.
Beat the mixture until it cools and then add the softened (but not liquid) butter. Continue to beat until you have a smooth and homogeneous cream.
Leave to chill.