Carrot Donut

Mix

Incorporate

Add

Mix

Pour into donut-shaped silicon moulds.
Cook in the oven at 170 ºC.

Warm to about 20ºC. 

Heat

Add previously hydrated

Pour the mix onto the cream cheese and check that the temperature of the mixture is about 30°C.

Add the previously whipped

Mix and measure out about 45 g into moulds 10 cm in diameter.
Place the rest of the filling in tubes which you can use for decorating.
Freeze.

Combine and heat to about 50°C, whisking constantly.

Beat or set aside.

Make 600g custard base with

Incorporate

Pour on and emulsify

Add at around 40°C

Finally pre-crystallise at about 30ºC and keep in the fridge for at least 12 hours.

Melt at about 40°C.

Put into the spray gun and paint on to the frozen cake to obtain a velvety effect.

Once the cake has cooked in the moulds, leave to coll in the moulds and pour the cheese mousse on top, then freeze.
Afterwards turn out the cake and cover on both sides with Zéphyr™ white chocolate paint to get a velvety effect.
Place a sheet of Zéphyr™ caramel on the top along with a quenelle of creamy Zéphyr™ caramel.

Decorate to taste.