Milk Chocolate Cream

Ingredients:

Ingredients for Chocolate Cream:
240g milk
100g heavy cream (42%)
1 vanilla bean (or vanilla extract)
40g egg yolks
60g granulated sugar
24g cornstarch
30g butter
60g Carmit Milk Chocolate Buttons 35%

Ingredients for Chocolate Chantilly:
6g gelatin powder
30g water
1 vanilla bean (or vanilla extract)
500g heavy cream (42%)
130g Carmit Milk Chocolate Buttons 35%

Ingredients for Caramelized Pecans:
200g raw, shelled pecans
90g sugar
20g water

Instructions:

Instructions for Chocolate Cream:
1. In a saucepan, bring the milk, vanilla, and cream to a boil.
2. Using a whisk, beat together the egg yolks, sugar, and cornstarch.
3. Temper the egg mixture by gradually adding some of the hot milk mixture, then return to the heat and cook until thickened.
4. Add the milk chocolate and butter, and create an emulsion.
5. Cover with plastic wrap and refrigerate for 6 hours (the mixture should be cold).

Instructions for Chocolate Chantilly:
1. Mix the gelatin and water well, then refrigerate for 20 minutes.
2. Bring the heavy cream and vanilla to a boil.
3. Pour the hot cream over the chocolate, add the gelatin, and create an emulsion.
4. Cover with plastic wrap and chill thoroughly for 12 hours.
5. Before use, whip with a mixer until airy and fluffy.

Instructions for Caramelized Pecans:
1. Roast the pecans at 150°C (300°F) for 12 minutes until golden.
2. Allow to cool completely.
3. In a saucepan, heat sugar and water to 118°C (244°F), then add the pecans. Stir for about a minute over the heat. Remove from the heat while continuing to stir; white crystals will form around the nuts.
4. Transfer the pecans to a baking sheet and bake at 150°C (300°F) for about 8 minutes.

Assembly of the Donuts:
1. Using a whisk, aerate the chocolate cream and pipe it into the donuts.
2. Melt 500g of Carmit cocoa coating to 40°C (104°F) and let it cool slightly. Dip the top of the donuts into the coating.
3. Whip the ganache with a mixer until it reaches a stable and airy texture, then pipe it on top of the donuts.
4. Decorate with crunch pearls, chocolate leaves, and caramelized pecans.

Ingredients:

150g heavy cream (42%)
50g heavy cream (32%)
20g Carmit Milk Chocolate Buttons 35%

Instructions:

1. Soak the gelatin in water and set aside for 20 minutes (this creates a gel).
2. Bring the milk and cream to a boil.
3. Whisk together the egg yolks and sugar until well combined.
4. Gradually add the egg yolk mixture to the milk while tempering, cooking until it thickens to 82°C (180°F).
5. Weigh out the desired amount of the anglaise mixture.
6. Pour the mixture over the chocolate, adding the gelatin and the chiboust cream, and pour into appropriately sized molds.
7. Freeze well for 12 hours.