Chartier Black Forest Donut

Measure water into a tall clear 1-litre container. Add the yeast and lightly mix. Allow mixture to sit for about 5 minutes until yeast softens and becomes foamy.

Add flour and mix until it forms a smooth paste. Cover and allow to sit overnight, or for about 12 hours at room temperature. It will appear bubbly when ready. If it starts to look deflated, refrigerate until ready to use.

Combine all ingredients and refrigerate overnight.

Warm milk in a small saucepot. Add yeast and a small pinch of white sugar. Mix and set aside until foamy.

In a separate bowl, measure the flour, white sugar, salt and combine. Set aside flour mixture.

Using a stand mixer, with the paddle attachment, add milk/yeast mixture, reserved poolish, eggs and softened butter. Top with the reserved flour mixture.

Mix, on the lowest speed for 2 minutes or until ingredients are well combined.

Switch from the paddle to the dough hook attachment and increase the speed. Mix for an additional 5 minutes or until the dough pulls away from the sides of the bowl and becomes a smooth mass.

Place the dough in an oiled bowl and cover with cling wrap. Set in a warm spot, for approximately an hour, or until dough has doubled in size.

After 1 hour, if dough has risen, give it a few folds to lightly deflate.

Then, place dough onto a lightly dusted floured table-top or work surface.

Using a kitchen knife or bench scraper, portion dough into 12 equal pieces.

Round each piece into a ball and place on a 4″ squared piece of parchment paper. Place dough squares on a sheet tray. Lightly dust the tops of dough with flour and cover with cling wrap.

Allow dough to sit until they are nearly doubled in size. The dough is ready when it holds an impression when lightly pressed with a finger. Prepare a second sheet pan and top with paper towel.

For the next step, have tongs, a slotted spoon and a timer ready by the fryer.

Preheat fryer with canola oil to 350ºF or use a wide shallow pot with canola oil on low-medium heat. Using a thermometer, keep temperature at 350ºF.

Lifting each donut up with the square parchment paper attached, drop lightly into oil. Fry for about 3 minutes then flip and fry for another 3 minutes (parchment paper should fall off and just be lifted out with tongs).

Lift each donut with slotted spoon onto the sheet pan with paper towel. Once all donuts are cooked, allow to cool down until they are no longer warm to the touch, approximately 30 minutes.

Melt butter in a medium sized saucepot. Add corn syrup, milk and vanilla and cook until well combined.

Remove saucepot from heat and pour over pre-measured dark chocolate. Allow to sit for 1 minute then mix to melt the chocolate.

Next, whisk icing sugar and Kirsch liquor into the melt chocolate.

Keep warm and fluid until ready to use. The donut glaze can be refrigerated for up to 1 week.

Pour heavy cream into a stand mixer bowl and with the whisk attachment. Mix at medium speed until stiff peaks appear.

Slowly add icing sugar and vanilla extract.

In a small bowl of cold water, place the gelatin sheets to soften. Gently melt and add to whipped cream. Keep chilled and reserve for assembly.

Take cooled donut and a small knife and puncture a small hole into the side of donut.

Using a piping bag with a small round tip, pipe the Chantilly cream inside punctured donut hole.

Next, dip the donut in the warm chocolate glaze and allow to set before continuing.

Using another piping bag with a large star piping tip, pipe a large rosette around the top of the chocolate glazed donut.

Place 3 Kirsch cherries in the centre of the rosette and top with chocolate shavings. Dust with icing sugar. Enjoy.