Wise men's ring with candied lemon and white chocolate

A Christmas treat that is both dazzlingly delicious and a feast for the eyes. Filled with whipped white chocolate ganache, the soft and fluffy doughnut is then complete with the fresh zing of candied lemon. This gentle balance of sweet and creamy flavour is too irresistible to miss.

Dough for the ring ingredients

To make 250g of dough: :
strong flour : 1000g
35 % fat cream : 100g
gold dry yeast powder : 50g
salt : 20g
sugar : 110g
Sosa Trehalose powder : 20g
82% fat butter : 400g
whole pasteurised egg : 400g
orange flower water : 70g
powdered star anise : 15g
Cesarin orange peel cubes : 6g
Cesarin lemon peel cubes : 3g

Dough for the ring method

Mix all the ingredients together and leave the dough to rest in a block for 30 minutes, adjusting the texture by adding milk, if necessary. Leave to rest again overnight.
Weigh and shape the pieces. Ferment for 2 to 3 hours at 30 °C and 85% humidity.

Whipped white chocolate ganache ingredients

35 % fat cream (1) : 480g
Belcolade white chocolate : 400g
gelatine mass : 24g
35% fat cream (2) : 600g
Prova Gourmet Madagascan vanilla pods : 4g

Whipped white chocolate ganache method

Heat the cream and pour over the white chocolate, the seeds from two vanilla pods, and the gelatine mass. Blend.
Add the rest of the cream and leave overnight.
Whip the following day.