St Honoré Donut

St Honoré Donut
Tesko
Makes : 8 Yield
Inspired by the traditional French dessert but reimagined using a donut. This dessert is a show-stopping display of opulence showcasing Cacao Barry cacao powder in almost every component.
Inspired by the traditional French dessert but reimagined using a donut. This dessert is a show-stopping display of opulence showcasing Cacao Barry cacao powder in almost every component.
rok trajanja:
1 Day
Conservation:
Refrigerated
Containing: 9 Components
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Demonstration video<span>St Honoré Donut</span>
Demonstration videoSt Honoré Donut

Cocoa Donut Dough

Sastojci

Priprema

  1. Mix all ingredients in a stand mixer with a dough hook for 5 minutes at low speed, 10 minutes at medium speed, and 5 minutes at medium-high, or until dough reaches the windowpane stage
  2. Transfer to a greased container and proof for 2 hours at room temperature
  3. Move dough to refrigeration overnight - minimum 12 hours
  4. Roll dough to 1/2 inch
  5. Cut rings using 85mm and 55mm circle cutters. Place onto parchment squares and allow to prove again
  6. Heat neutral oil to 175°C (350°F)and fry dough for 2 minutes per side
  7. Transfer to a drip rack and allow to cool

Tools

  • Parchment paper
  • Offset spatula
  • Rolling pin
  • Cortador
  • Bowl (s)
  • Sheet pan
  • Stand Mixer
  • Rubber Spatula
  • Dough Hook Attachment
  • Probe Thermometer
  • Wire Rack
  • Large Pot to Fry
  • Chopsticks
  • Spider

Cocoa Pâte à Choux (Recipe from Chef Lauren V. Haas)

Sastojci

Priprema

  1. Boil the water with the milk, salt, sugar, and butter
  2. Add the sifted flour, starch, and cocoa powder, then mix until a dough forms
  3. Cook over medium heat for 3-5 minutes or until a skin has formed on the bottom of the pot and enough moisture has evaporated from dough
  4. Transfer to a stand mixer with the paddle attachment and mix for a few minutes to release steam
  5. Evaluate the consistency before all of the eggs have been added. You may need to use a little more or less than the recipe states.
  6. Slowly add in eggs one at a time until desired consistency is achieved
  7. Pipe into Silikomart Professional "Micro Stone" Silicone Mold or pipe by hand onto a silicone baking mat
  8. Freeze
  9. Place a disc of Cocoa Craquelin on top of each choux before baking at 380 F for 30 minutes

Tools

  • Piping Bag
  • Sheet Tray
  • Paddle attachment*
  • Sauce pot
  • Stand Mixer
  • Tamis
  • Rubber Spatula
  • Silikomart Professional "Micro Stone" Silicone Mold
  • Silicone Baking Mat

Cocoa Craquelin

Sastojci

Priprema

  1. Paddle together all ingredients until homogenous and smooth
  2. Roll between parchment to 2mm
  3. Cut circles to fit on top of choux

Tools

  • Parchment paper
  • Stand Mixer
  • 20 mm Circle Cutter

Pecan Praliné (Adapted from Chef Dimitri Fayard, World Chocolate Master 2008)

Sastojci

Priprema

  1. Roast nuts at 300F
  2. Split vanilla bean and place onto a silicone mat
  3. Caramelize sugar and pour over toasted nuts, vanilla pods, and salt
  4. Process in a food processor or stone grinder to desired consistency
  5. Mix into Callebaut Caramel and reserve in a piping bag

Tools

  • Piping Bag
  • Sheet Tray
  • Silicone mat
  • Bowl (s)
  • Food processor
  • Sauce pot
  • Stone grinder
  • Rubber Spatula

Dark Chocolate Pastry Cream

Sastojci

Priprema

  1. Heat milk and half of the sugar in a medium saucepan
  2. Dry blend the remaining sugar with the cornstarch
  3. Once the milk has scalded, mix the cornstarch mixture into yolks
  4. Temper the hot milk into the yolk mixture and return the entire mixture to the heat
  5. Bring back to a boil and whisk constantly for 2-4 minutes
  6. Strain mixture over chocolates and mix to fully emulsify
  7. Spread onto a sheet pan lined with plastic and place another sheet of plastic wrap on top
  8. Cool down to 50F or less before transferring to the refrigerator until completely chilled

Tools

  • Whisk
  • Sheet Tray
  • Bowl (s)
  • Plastic wrap
  • Sauce pot
  • Stand Mixer
  • Rubber Spatula

Cocoa Chantilly

Sastojci

Priprema

  1. Heat 160g cream to 50C
  2. Add cocoa powder and sugar, mixing until no dry spots remain
  3. Add the remaining 640g of cream and use a hand blender to homogenize completely
  4. Transfer to a container and refrigerate overnight
  5. Place into the bowl of a stand mixer with the whisk attachment and whip to medium peaks

Tools

  • Hand blender
  • Sauce pot
  • Stand Mixer
  • Rubber Spatula
  • Whisk Attachment

Chocolate Sablé (Adapted from Chef Lauren V. Haas)

Sastojci

Priprema

  1. Combine butter and confectioners sugar in the bowl of a stand mixer with the paddle attachment. Mix on low speed until combined - do not incorporate air
  2. Add water and sea salt. Mix to combine
  3. Sift together the cocoa powder, flour, and almond flour
  4. Add the dry ingredients to the creamed ingredients and mix until just combined
  5. Roll to 2mm thickness and freeze
  6. Portion using 100mm circle cutters and place onto a sheet tray lined with a silicone baking mat
  7. Place another silicone baking mat on top of sable rounds and bake at 330F until crisp

Tools

  • Parchment paper
  • Rolling pin
  • Sheet Tray
  • Stand Mixer
  • Silicone Baking Mat
  • 100 mm Circle Cutter

Caramel Ganache (Recipe from Chef Dimitri Fayard, World Chocolate Master 2008)

Sastojci

Priprema

  1. Make a dry caramel with glucose and salt to a deep amber
  2. Deglaze with butter
  3. Add warmed cream, vanilla, and salt. Mix until homogeneous
  4. Pour over chocolates and use an immersion blender to emulsify
  5. Allow to cool
  6. Use at room temperature

Tools

  • Immersion blender
  • Sauce pot
  • Heat proof spatula
  • Rubber Spatula
  • Tall Container

Assembly

Sastojci

  • 8 piece(s)
    Chocolate Sable Rounds
  • 8 piece(s)
    Cocoa Donut Rings
  • 32 piece(s)
    Cocoa Pâte à Choux
  • Q.S.
    pecan praliné
  • Q.S.
    Chocolate Caramel Ganache
  • Q.S.
    Dark Chocolate Pastry Cream
  • Q.S.
    Cocoa Chantilly
  • 1.8 lb
    sugar
  • Q.S.
    Caramelized Pecans, Chopped
  • Q.S.
    Mona Lisa Crispearls™ - Dark Chocolate - 0,8kg

Priprema

  1. Set sable rounds onto a silicone baking mat
  2. Fill choux with pecan praline
  3. Fill the donuts by injecting them with caramel ganache from the top of the ring
  4. Caramelize sugar to a deep amber and halt the cooking process by dipping the pot into a bath of ice water
  5. Carefully dip the bottom of the filled donut into the hot caramel and place onto a chocolate sable
  6. Carefully dip the bottoms of the filled choux and affix 3 around the perimeter of the each donut
  7. Fill the hole of the donut with dark chocolate pastry cream and sprinkle some caramelized pecan pieces over the top
  8. Pipe cocoa chantilly in between each of the choux and a rosette in the middle to cover up the pecan pieces
  9. Place one final choux in the center of the St. Honoré
  10. Garnish with Mona Lisa Dark Chocolate Crispearls

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