Mandarin and orange blossom donut

For the

donut

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

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

process :

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

For the mandarin

pâte de fruit

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"

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

process :

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