4 servings
60 minutes
Difficulty: medium
Mini-brest:
- 65g flour
- 50g butter
- 100g water
- 1 pinch of salt
- 2 eggs
Ricotta mousse:
- 400g ricotta
- 30g icing sugar
- 1 grated lemon peel
- 100g chocolate chips
Salted caramel:
- 100g double cream
- 50g white sugar
- 4g Maldon salt
Mini-brest
In a small pot, heat water, butter and salt on a low heat, until the fat of the butter has completely melted. Sift the flour into the pan and continue to stir on a low heat, firmly, for about 5 minutes. Leave the mixture to cool and add in the eggs, one by one, continuing to stir. The resulting mixture should be smooth and glossy, not too runny.
Ricotta mousse
Sift the ricotta and add all the other ingredients.
Salted caramel
In a tall pot, melt the icing sugar until runny. In a separate pot, bring the cream to the boil, adding salt, then pour it into the melted sugar. Stir with a wooden or silicone spoon.
To make the brest, fill a sac a poche with the brest mixture and squeeze into circular shapes onto a lined baking tray. Bake for 20 minutes at 180 degrees static. Halve the doughnuts horizontally and fill with the ricotta mousse, using a sac a poche. Add fresh fruit, to taste, then cover with the other half of the doughnut, drizzling the salted caramel on top and sprinkling with icing sugar.
