Ingredients
Doughnuts
- 750 gr. bread flour, sifted
- 18 gr. instant yeast
- 85 gr. sugar
- 30 gr. PreGel Nonfat Dry Milk (Grade A, Low Heat)
- 333 gr. whole milk
- 12 gr. salt
- 178 gr. egg yolks
- 50 gr. PreGel Cinnamon Traditional Paste
- 125 gr. unsalted butter, softened
Coffee Caramel Pastry Cream
- 100 gr. PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process)
- 200 gr. sugar
- 1000 gr. whole milk
- 98 gr. PreGel 5-Star Chef Pastry Select Coffee Compound
- 98 gr. PreGel Caramel Traditional Paste
Coffee Caramel Pastry Cream Foam
- 250 gr. pre-made Coffee Caramel Pastry Cream
- 66 gr. PreGel Five Star Chef Albumissimo (Egg White Base)
- 134 gr. skim milk
- 50 gr. heavy cream
- 37 gr. PreGel Five Star Chef Pastry Gelatin Base
Dark Milk Chocolate Ganache Glaze
- 474 gr. heavy cream
- 48 gr. glucose syrup
- 245 gr. PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture)
- 105 gr. PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture)
Caramel Glaze
- as desired PreGel Evolution Glaze – Caramel
Raspberry Vanilla Buttercream
- 250 gr. water
- 400 gr. sugar
- 100 gr. PreGel Five Star Chef Albumissimo (Egg White Base)
- 907 gr. unsalted butter
- 20 gr. PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean)
- 150 gr. PreGel 5-Star Chef Pastry Select Raspberry Compound
Method
Doughnuts
- In a Kitchen Aid mixing bowl with a dough hook, combine together the bread flour, instant yeast, sugar and PreGel Nonfat Dry Milk (Grade A, Low Heat).
- Mix for approximately 1 minute on low speed to incorporate the ingredients.
- Add in the whole milk, salt, egg yolks and PreGel Cinnamon Traditional Paste.
- Mix the ingredients together on low speed until a soft dough forms.
- Continue to mix the dough on medium to high speed until the dough begins to pull away from the sides of the bowl.
- At this stage, stop the mixer and proceed with a gluten test to see if the dough has reached an intense gluten stage.
- Once the dough is at this stage, continue to mix the dough on medium to high speed while adding in small amounts of softened butter until the dough is uniform in consistency and all of the butter has been thoroughly mixed in.
- Remove the doughnut dough from the bowl and begin to roll out on a table that has been lightly covered with flour.
- Roll the dough to thickness of a 1.3 cm.
- Using a 3” round cutter, cut the dough to create the large circle.
- Using a 1” round cutter, cut out the center of the circle to create the doughnut shape.
- Place the cut doughnuts on a lightly sprayed piece of parchment or a Silpat.
- Place the doughnuts in a proofer set at a temperature between 26-29 °C and final proof the doughnuts just to the point where the dough slightly bounces back.
- Heat at least 3” of vegetable oil in a large pot to a temperature of 175 °C.
- Fry the doughnuts for approximately two minutes on each side until thoroughly golden brown and fully cooked.
- Once the doughnuts have been properly fried, take them out of the oil and place onto a glazing rack that has been lined with paper towels or some sort of absorbent paper.
- Allow the doughnuts to cool to room temperature before proceeding to the finishing steps.
Coffee Caramel Pastry Cream
- Combine the PreGel 5-Star Chef Pastry Select Pastry Cream Superior (Hot Process) and sugar in a bowl.
- Whisk in a small amount of milk to dissolve the dry ingredients.
- Heat together the milk with the PreGel Caramel Traditional Paste and PreGel 5-Star Chef Pastry Select Coffee Compound on the stove.
- Slowly whisk hot milk into remaining ingredients; transfer mixture back to the pot and return to the stove.
- Bring to a simmer, stirring constantly; cook for about 1′.
- Cover and allow to cool under refrigeration.
Coffee Caramel Pastry Cream Foam
- Combine the PreGel Albumissimo (Egg White Base), PreGel 5-Star Chef Pastry Select Pastry Gelatin Base and skim milk.
- Mix in pastry cream and heavy cream.
- Pour into foam gun and charge.
- Store cold.
- When ready to consume, fill the doughnut with the desired amount of Coffee Caramel Pastry Cream Foam.
Dark Milk Chocolate Ganache Glaze
- Combine the heavy cream and glucose syrup in a small pot and bring to a boil.
- Put the PreGel Cacao Essenziale Tanzaka 72% (Fine Dark Chocolate Couverture) and PreGel Cacao Essenziale Azima 44% (Fine Milk Chocolate Couverture) into a food processor and pour the hot liquid over the chocolate.
- Process the mixture completely until it is smooth and homogenous.
- Dip the desired doughnut top into the glaze and allow any excess to drip off before inverting the doughnut.
- Allow the product to set slightly at room temperature.
Caramel Glaze
- Warm the PreGel Evolution Glaze – Carmel to 32 °C, stirring gentle so as not to introduce air bubbles into the glaze.
Raspberry Vanilla Buttercream
- In a mixing bowl fitted with a whip attachment, add the sugar and water and mix to dissolve.
- Add the PreGel Albumissimo (Egg White Base) and whip until stiff peaks are obtained.
- Add the softened butter to the meringue in small additions while mixing on low speed.
- Add the PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) to the mixture.
- Add the PreGel 5-Star Chef Pastry Select™ Raspberry Compound to the mixture.
- Mix until evenly incorporated.
Assembly
- Place the Raspberry Vanilla Buttercream into a piping bag with a Sultan piping tip.
- Pipe the desired design onto the doughnut that has been glazed with the Dark Milk Chocolate Glaze.
- Using the iSi Gourmet Whip with the injector tip, fill the mini doughnut hole with the Coffee Caramel Pastry Cream Foam.
- Dip the top of the filled doughnut hole into the PreGel Evolution Glaze – Caramel and allow any excess to drip off before inverting the doughnut.
- Garnish the doughnut with PreGel Chocolate Accents chocolate décor.
- Place the glazed and filled doughnut hole onto the piped design, making sure that it rest securely on the Raspberry Vanilla Buttercream.
- Garnish the finished doughnut with Pink Citrus Begonias from The Chef’s Garden.