Warm Crispy-Creamy Chocolate Doughnuts

• 144g cold water
• 3g sodium alginate
• 87g heavy cream
• 65g water
• 12g sugar
• 9g Methocel A16-SG
• 146g bittersweet chocolate (preferably Valrhona Manjari 64% cacao), chopped
• 143g alginate base
• 1.5g coarse salt
• (makes 30 mini doughnuts)
• 1,000g water
• 20g calcium lactate
• 100g panko
• 0.5g coarse salt
• 1 large egg
• 1 large egg yolk
• 12g all-purpose flour
• Canola oil for frying
• Fleur de sel

1. Put the water in a blender.
2. Turn it on to medium speed.
3. Add the sodium alginate a few grains at a time so it wont clump.
4. Once its all in, blend on high speed for 1 minute.
5. Put the cream and water in a small saucepan and bring to a boil over medium-high heat.
6. Mix the sugar and Methocel A16-SG and whisk into the hot liquid.
7. Transfer to a blender and blend on high speed for 1 minute.
8. Put the chocolate in a glass bowl and microwave for 30 seconds.
9. Pour about one-third of the hot liquid into the center and stir from the center out.
10. Repeat, pouring in another one-third of the liquid and stirring.
11. Add the remaining liquid and stir to make an emulsion.
12. Stir in the alginate base and a pinch of salt.
13. Mix until completely homogenous.
14. Transfer the batter to a pastry bag and pipe into mini savarin molds.
15. Alternatively, you could spread the batter into a 9 x 12-inch rimmed baking sheet.
16. Freeze overnight.
17. Bring the water to a simmer.
18. Whisk in the calcium and pour into a blender.
19. Blend on high for 1 minute.
20. Pour into a hotel pan (or a roasting pan) and refrigerate overnight.
21. Drop the frozen doughnuts into the calcium bath.
22. (If youve frozen the batter in a sheet pan, use a 1 3/4-inch cutter to cut out rounds.)
23. Let soak for 5 minutes.
24. Remove and let dry completely on a baking sheet lined with paper towels.
25. Put the panko in a food processor with the salt and pulse a few times to make semi-fine crumbs.
26. Transfer to a shallow bowl.
27. Beat the egg and egg yolk together in a bowl.
28. Add the flour and whisk until smooth.
29. Dip each doughnut into the egg wash, then into the panko.
30. Place on a rack, set the rack over a pan, and refrigerate overnight to dry.
31. Heat at least 3 inches of canola oil in a large, deep saucepan to 375F.
32. Fry the doughnuts, a few at a time, until the coating is golden, 2 to 3 minutes.
33. Drain on paper towels, sprinkle with fleur de sel, and serve immediately.

cold water, alginate, heavy cream, water, sugar, bittersweet chocolate, alginate base, salt, water, calcium lactate, coarse salt, egg, egg yolk, flour, canola oil

Taken from www.epicurious.com/recipes/food/views/warm-crispy-creamy-chocolate-doughnuts-376826 (may not work)