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–+ servings
Total Time :3 hours
Servings: 50

INGREDIENTS
 

Dough:

  • 8 cups/1 kilogram all-purpose flour
  • 1¾ ounces/50 grams fresh yeast
  • ½ cup/120 grams sugar
  • 3 ounces/80 grams unsalted butter
  • 2 large eggs/100 grams
  • 2 large egg yolks/40 grams
  • 1¾ –2 cups/400–450 grams cold water
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 tablespoons brandy

Filling:

  • 1¼ cups/300 milliliters heavy cream
  • ⅓ cup sugar
  • 3½ ounces/100 grams mascarpone
  • 3½ ounces/100 grams cherry purée
  • 3½ ounces/100 grams frozen raspberry purée
  • 2 tablespoons/25 grams cornstarch
  • 6 large egg yolks/125 grams
  • 1¾ ounces/50 grams ruby chocolate
  • 1¾ ounces/50 grams unsalted butter
  • 1 teaspoon vanilla extract

Chocolate coating:

  • 1.1 pounds/500 grams ruby chocolate
  • ⅓ cup oil

Chantilly topping:

  • 2 cups/500 milliliters heavy cream
  • 1 tablespoon vanilla pudding powder
  • 3 tablespoons powdered sugar
  • 1 teaspoon raspberry powder

For finishing:

  • Broken meringue kisses
  • Freeze-dried cherry/raspberry pieces
  • Powdered sugar

INSTRUCTIONS

  • Make the dough by mixing yeast, sugar, eggs, yolks, vanilla, brandy, and water in a stand mixer with a dough hook on low for 3 minutes. Add flour, salt, and butter, then knead on medium speed until smooth, about 5 minutes. Wrap and refrigerate for 1 hour.
  • Divide dough into 1.4 ounces/40-gram portions. Roll into tight balls, place on a parchment-lined tray, and loosely cover. Let rise in a warm spot until doubled.
  • Heat oil to 350°F/175°C. Carefully fry each donut for 2–3 minutes per side. Remove and cool.
  • For the filling, bring berry purées, cream, and mascarpone to a simmer. Whisk sugar, egg yolks, cornstarch, and vanilla in a bowl, then gradually pour in hot mixture while whisking. Return to the pan, cook on medium until thickened and bubbling. Pour over chocolate and blend with an immersion blender. Add butter and blend. Press plastic wrap on the surface and chill until ready.
  • Melt chocolate with oil over a bain-marie for the coating.
  • Whip cream with pudding powder, powdered sugar, and raspberry powder until stable. Transfer to a piping bag with a medium French star tip.
  • Fill each donut from the top with berry cream using a #3 (7 mm) round tip. Dip halfway into chocolate. Sprinkle with meringue and freeze-dried berries. Pipe a Chantilly rosette and finish with more meringue and berries. Dust lightly with powdered sugar.