Industrial technology is making its way more and more into the pastry kitchen and allowing us to create new textures. Here, the “doughnuts” are made with a creamy ganache. The alginate and lactate work to maintain the shape of the doughnuts, and the Methocel prevents the ganache from running while they fry. The result is a warm creamy ganache encased in a super-crisp panko coating. Having a scale is essential for this recipe.
Recipe information
Yield
serves 4 on it¿s own or 8 as part of fourplay
Ingredients
For the Alginate Base
144
3
For the Doughnuts
87
65
12
9
146
143
1
For the Calcium Bath
1
20
To Finish the Doughnuts (see note)
100
0
1
1
12
To Serve
Need to make a substitution?
Preparation
For the Alginate Base
Step 1
Put the water in a blender. Turn it on to medium speed. Add the sodium alginate a few grains at a time so it won’t clump. Once it’s all in, blend on high speed for 1 minute.
For the Doughnuts
Step 2
Put the cream and water in a small saucepan and bring to a boil over medium-high heat.
Step 3
Mix the sugar and Methocel A16-SG and whisk into the hot liquid. Transfer to a blender and blend on high speed for 1 minute.
Step 4
Put the chocolate in a glass bowl and microwave for 30 seconds. Pour about one-third of the hot liquid into the center and stir from the center out. Repeat, pouring in another one-third of the liquid and stirring. Add the remaining liquid and stir to make an emulsion. Stir in the alginate base and a pinch of salt. Mix until completely homogenous.
Step 5
Transfer the batter to a pastry bag and pipe into mini savarin molds. Alternatively, you could spread the batter into a 9 x 12-inch rimmed baking sheet. Freeze overnight.
For the Calcium Bath
Step 6
Bring the water to a simmer. Whisk in the calcium and pour into a blender. Blend on high for 1 minute. Pour into a hotel pan (or a roasting pan) and refrigerate overnight.
To Finish the Doughnuts (see note)
Step 7
Drop the frozen doughnuts into the calcium bath. (If you’ve frozen the batter in a sheet pan, use a 1 3/4-inch cutter to cut out rounds.) Let soak for 5 minutes. Remove and let dry completely on a baking sheet lined with paper towels.
Step 8
Put the panko in a food processor with the salt and pulse a few times to make semi-fine crumbs. Transfer to a shallow bowl.
Step 9
Beat the egg and egg yolk together in a bowl. Add the flour and whisk until smooth.
Step 10
Dip each doughnut into the egg wash, then into the panko. Place on a rack, set the rack over a pan, and refrigerate overnight to dry.
To Serve
Step 11
Heat at least 3 inches of canola oil in a large, deep saucepan to 375°F. Fry the doughnuts, a few at a time, until the coating is golden, 2 to 3 minutes. Drain on paper towels, sprinkle with fleur de sel, and serve immediately.