Danish Dough with Hazelnut Cocoa Spread
Num of servings 1 Serving
Ingredients:
125g eggs
85g milk
30g fresh yeast
8g gluten
350g T55 bread flour
7g salt
45g sugar
65g cold butter
174g dry butter for folding
Carmit Hazelnut Cocoa Spread 15%
Instructions:
1. In a mixing bowl, combine the yeast, milk, sugar, and flour using a dough hook.
2. Add the butter and knead until a smooth, lump-free dough forms, about 7 minutes.
3. Add the salt and knead for another 3 minutes on speed 2.
4. Remove the dough from the mixing bowl and roll it into a rectangle about 4 cm thick. Wrap it in plastic wrap and let it rest in the refrigerator for about an hour.
5. Soften the butter using a rolling pin and shape it into a small rectangle about 2 cm thick.
6. Place the butter in the center of the dough and fold the dough over to encase the butter. Fold the dough into thirds (3×4), refrigerating the dough for about an hour between each fold.
7. After completing the folds, let the dough rest for 6 hours.
8. Roll out the dough to a thickness of about 6 mm and spread the hazelnut cocoa spread evenly over it.
9. Roll the dough into a log shape and cut it in half with a sharp knife. Allow it to proof at a temperature of 35°C (95°F) until it doubles in volume.
10. Brush the pastries with egg wash and bake at 180°C (350°F) for about 40 minutes.
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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:
Ingredients: whipped pistachio ganache
370 grams of whipping cream 42%
100 grams of white button chocolate 29% “Karamit”
100 grams of pistachio spread 15% “Carmit”
5 grams of gelatin powder
25 grams of water make up raspberry jam
300 grams of frozen red raspberries
280 grams of white sugar
6 grams of pectin
15 grams of lemon juice . Ingredients for the donut coating
400 grams of hardenable white coating “Karamit”
120 grams of pistachio spread 15% “Carmit”
Instructions:
How to prepare whipped pistachio ganache
1. Mix gelatin and water well and transfer to the refrigerator for 20 minutes
2. Melt white chocolate
3. Boil sweet cream in a cauldron and pour over the white chocolate while creating an emulsion
4. Add pistachio spread and mix well
5. Refrigerate for 12 hours in the refrigerator
6. Beat in a mixer before use until you get an airy but stable texture Method of preparing raspberry jam
1. Cook the raspberry until it melts
2. Mix pectin and white sugar well and gradually add to the raspberry mixture
3. Cook up to 102 degrees
4. Add lemon juice and cool
How to prepare the donut coating
1. Mix well white frosting and pistachio spread
2. Melt the mass at 40 degrees, cool slightly
3. Dip the donut in the upper part
4. Immediately sprinkle crushed pistachios and dried cherry chips
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