Peanut Butter Cherry Jam Doughnut

Name: Peanut Butter Cherry Jam Doughnut
Ingredients: 10 g gelatine; 60 g drinking chocolate; 200 g sour cherry purée; 7 g Ultratex; 1 g citric acid; 55 g T55 soft flour; 5 g cocoa powder; 10 g cherry powder; 15 g water; 120 g crunchy peanut butter; 80 g peanut paste; 180 g whipping cream; 160 g caster sugar; 2 g fine salt; 120 g whole milk; 95 g whipping cream; 55 g unsalted butter; 1.7 g bicarbonate of soda; 19 g caster sugar; 43 g Billingtons sugar; 1.2 g fine salt; 2.1 g gelatine; 28 g egg yolks; 40 g caster sugar

Preparation info

Difficulty
Easy

Appears in

Patisserie Perfection

By Sarah Barber

Published 2015

About

Ingredients

Peanut Butter Mousse

40 g caster sugar
28 g egg yolks
2.1

Cake

Method

Peanut Butter Mousse

Make a pâte â bombe with the sugar, water and egg yolks, once the sugar syrup is 121°C, add the bloomed gelatine and stir well, gradually add to the egg yolks and whisk to cool. Separately, whisk the cream to ribbon stage. Warm the peanut paste and crunchy peanut butter to 30°C. Fold the pâte â bombe into the peanut mix, and finally fol