Blonde Coffee Cream

Ingredients:

Ingredients for Blonde Cream (Crème Blond):
100g milk
100g heavy cream (38%)
60g egg yolks
20g granulated sugar
1 vanilla bean
240g Carmit Blonde Praline Chocolate 32%

Ingredients for Whipped Toffee:

Whipped Toffee Ingredients:
– 245g demerara sugar
– 810g heavy whipping cream (42%)
– 10g gelatin powder
– 50g water

Liquid Toffee Ingredients:
– 230g granulated sugar
– 30g glucose
– 1 vanilla bean (or vanilla extract)
– 160g heavy cream (38%)

Instructions:

Instructions for Blonde Cream (Crème Blond):

1. Melt the blonde chocolate and set aside.
2. Bring the heavy cream, vanilla, and milk to a boil.
3. Meanwhile, whisk the egg yolks and sugar together until well combined.
4. Temper the mixtures by gradually combining the hot cream mixture with the yolk and sugar mixture, then return to the heat and cook until it reaches 82°C (180°F).
5. Pour the mixture over the melted chocolate to create an emulsion.
6. Refrigerate for 12 hours.

Instructions for Whipped Toffee:

1. Mix the gelatin and water well, then refrigerate for 20 minutes.
2. In a saucepan, heat the heavy cream and set aside.
3. In another pot, add the demerara sugar and make an “amber” caramel.
4. As soon as the caramel forms, gradually add the heavy cream (the mixture will be a bit liquid).
5. At a temperature of 60°C (140°F), add the gelatin mixture to create an emulsion.
6. Chill in the refrigerator for 12 hours.
7. Before use, whip in a mixer until the desired texture is achieved.

Instructions for Liquid Toffee:

1. In a saucepan, heat the heavy cream and vanilla, then set aside.
2. In another pot, add the granulated sugar and glucose to create a dark caramel.
3. Gradually add the heavy cream until a homogeneous mixture is obtained.
4. Simmer on low heat for about a minute.
5. Transfer to a heatproof container and let cool at room temperature.

Assembly of the Donuts:

1. Using a whisk, aerate the blonde cream and pipe it into the donuts.
2. Melt 500g of white chocolate coating from Carmit to 40°C (104°F), allow it to cool slightly, and dip the top of the donut into the coating.
3. Use a microplane grater to create fine shavings of blonde chocolate and sprinkle them over the donut coating.
4. Whip the toffee and pipe it on top of the donut using a plain piping tip. With a wet spatula, create a stripe pattern and drizzle caramel on top.

Ingredients:

120g milk
25g water
5g gelatin
240g – Carmit Blonde Praline Chocolate 32%
165g heavy cream (42%)
70g mascarpone cheese

Instructions:

1. Bloom the gelatin by soaking it in cold water and refrigerate for 20 minutes to form a gelatin mass.
2. Melt the blonde chocolate over a bain-marie (double boiler).
3. Bring the milk to a boil, then add the gelatin mass and stir well.
4. Pour the milk mixture over the melted blonde chocolate and mix thoroughly.
5. Add the mascarpone to the mixture and blend with an immersion blender until smooth and homogeneous.
6. Whip the heavy cream to a yogurt-like consistency. Chill the chocolate mixture to 40°C (104°F) and gently fold in the whipped cream.
7. Pour the mixture into silicone molds or a ring and freeze well for about 12 hours.