Petit pots au chocolat, coffee cream mousse and vanilla doughnuts
Ingredients
Dairy
- 200g of whole milk
- 50g of double cream
- 550g of double cream, 50g softly whipped
- 250g of milk
- 125g of whole milk
- 113g of butter
- 250g of egg, pasteurised
- 150g of butter
- double cream, softly whipped
Store Cupboard
- 12g of dark chocolate, finely chopped
- 12g of cocoa powder
- 2 eggs, plus 1 egg yolk
- 55g of cane sugar
- 1/4 tsp vanilla extract
- 15g of instant coffee granules
- 88g of egg yolk
- 35g of cane sugar
- 5 gelatine leaves, bloomed in cold water
- 50g of egg white, pasteurised
- 5g of sugar
- 5g of salt
- 275g of T55 flour
- vanilla sugar, or caster sugar, for garnish
- 100g of cane sugar
- 150g of plain flour
- 1g of salt
- 55g of cocoa powder
- 1g of bicarbonate of soda
- chocolate, frozen
Beverages
- 125g of water
Oils & Vinegars
- vegetable oil, for deep-frying