Pistachio ganache donuts and raspberry jam

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 Chiara cream
600 grams of milk
160 grams of sweet cream 38%
Vanilla stick
60 grams of cornflour
100 grams of demerara sugar
120 grams of yolk
100 grams of Chiara “Carmit” spread
40 grams of white button chocolate 29% “Carmit”
Ingredients for whipped white chocolate ganache
725 grams of cold whipping cream 42%
25 grams of glucose
25 grams of invert sugar
50 grams of Chiara spread “Carmit”
375 grams of white button chocolate 29% “Carmit”

Instructions:

How to prepare Chiara cream
1. Bring milk and sweet cream to a boil and add vanilla
2. At the same time, mix cornflour, demerara sugar and egg yolk well
3. Compare the temperature between the masses and return to cooking until a cream is obtained
4. Add Chiara spread and white chocolate and beat well
5. Transfer to a mixer, mix with a guitar hook and refrigerate well for 12 hours How to prepare whipped chocolate ganache
1. Heat 225 grams of cream together with the glucose, invert sugar and Chiara spread
2. Pour the mass we created on the white chocolate and mix well
3. Create an emulsion using a stick blender
4. Add 500 grams of cold cream and create an emulsion
5. Transfer to the refrigerator for about 4 hours before use
6. Beat the ganache in a mixer to a stable and airy texture
7. Sprinkle with a piping bag cut diagonally (or St. Honore’s center)

Assembling the donut
1. Using a whisk, “open” the Chiara cream and pour into the donut
2. Whip the ganache to an airy and stable texture and sprinkle on the doughnut
3. Decorate with Chiara cream, hazelnuts and crunch pearls