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