White Chocolate Glaze
Num of servings 1 Serving
Ingredients:
75g water
150g sugar
150g glucose
150g condensed milk
10g gelatin
50g water (for gelatin)
185g Carmit White Chocolate Buttons 29%
Instructions:
1. Soak the gelatin in 50g of cold water and refrigerate for 20 minutes (this creates a gel).
2. In a saucepan, bring glucose, 75g of water, and sugar to a boil until it reaches 106°C (223°F).
3. Add the gelatin mixture and condensed milk to the saucepan, then pour over the chocolate.
4. Create an emulsion and chill well for about 12 hours.
5. Use at a temperature of 35°C (95°F).
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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
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
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