Mandarin and orange blossom donut

Recipe for 10 portions


Ingredients

Sicoly


Frozen konatsu juice
Frozen organic mandarin juice - Sicily

For the

donut


ingredients :

  • 25 g European butter
  • 25 g Almond oil
  • 250 g Milk 3%
  • 50 g Eggs
  • 70 g Brown farine sugar
  • 5 g Dry yeast
  • 5 g Salt
  • 375 g Flour T55

process :

Heat up butter, oil, milk and eggs to 42°C. Off the heat, add the sugar. Mix until it dissolves. Add yeast and salt. Add flour and work with a kitchen assistant with a hook for 10 minutes. Place in a bowl and cover. Allow to proof overnight.
Roll to a 5mm thickness. Cut with a ø 100mm ring and a ø 60mm hole in the center. Proof in room temperature until it doubles in size.
Fry in oil at 165°C.

For the donut

chocolate coating


ingredients :

  • 300 g Valrhona Opalys chocolate
  • 100 g Cocoa butter
  • 100 g Feuilletine

process :

Melt the chocolate and cocoa butter together. Place the feuilletine in a separate bowl. 
Dip the donut halfway in the chocolate mixture and then dip in the feuilletine to cover.

For the mandarin

gelcrem


ingredients :

  • 300 g SICOLY® frozen Organic mandarin juice
  • 100 g SICOLY® konatsu juice
  • 50 g Gelcrem cold (Sosa)

process :

Mix all ingredients together to a fine paste. Strain and place into pipping bags.

For the mandarin

pâte de fruit


ingredients :

  • 140 g SICOLY® frozen Organic mandarin juice
  • 30 g Glucose syrup
  • 70 g Caster sugar
  • 3 g Yellow pectin
  • 4 g Citric acid
  • 3 g Vodka

process :

Heat SICOLY® organic mandarin juice and glucose to 30-35°C. Mix caster sugar and pectin in a separate bowl. Add the sugar and pectin mix it to the hot mixture. Cook to 106°C. Dissolve the citric acid in vodka and add to the mixture.
Pour inside silicon moulds and leave to set.

For the mandarin

"jello"


ingredients :

  • 300 g SICOLY® frozen Organic mandarin juice
  • 25 g Caster sugar
  • 1,5 g Agar-agar
  • 3 g Gelatin sheets bronze

process :

Soak the gelatine leaves in cold water. Cook all ingredients except the gelatine to 103°C.
Add the gelatine and leave to set. Cut with an ø 80mm ring.

For the orange blossom

whipped ganache


ingredients :

  • 225 g Cream 35%
  • 25 g Glucose syrup
  • 25 g Invert sugar
  • 1 Mandarine
  • 1 Tahiti vanilla pod
  • 305 g Valrhona Opalys chocolate
  • 580 g Cream 35%
  • 5 drops Orange blossom water

process :

Heat up the cream, glucose, inverted sugar, peels of mandarine and vanilla to 103°C. Semi

melt the chocolate and pour the first mixture when hot over the chocolate. Mix well for emulsion. Add the cold cream and mix once again. Leave to set overnight.

Add 5 drops of orange blossom and whip.

Assembly &

Finishes


Use a filling nozzle to insert the mandarin gel creme into the donuts. Pipe the whipped ganache on top.
Place three pate de fruits on top.

Garnish with mandarine peels and fresh herbs.

Finish off by placing the ring of jello on the top.