Crème Pâtissière

1. In a bowl, whisk together the egg yolks (75g) and caster sugar (60g) until pale and slightly thickened. Then whisk in the plain flour (30g) until smooth.

2. In a saucepan, heat the milk (250g) with the scraped seeds of ½ a vanilla pod until just coming to the boil.

3. Slowly pour the hot milk over the egg mixture, whisking constantly to temper.

4. Return the mixture to the pan and cook over medium heat, whisking continuously, until thick and bubbling.

5. Transfer to a clean bowl, cover the surface directly with cling film, and chill completely before using.

Dark Chocolate Mousse

6. In a bowl, whisk together the egg yolk (30g), whole egg (30g), and caster sugar (35g) over a bain-marie (a bowl set over simmering water). Whisk constantly until the mixture becomes light and foamy.

7. Remove from the heat and continue whisking for a minute or two to cool slightly.

8. In a separate bowl, melt the dark chocolate (110g) gently over a bain-marie or in short bursts in the microwave. Allow it to cool slightly but not set.

9. In another bowl, whip the double cream (170g) to soft peaks.

10. Fold the melted chocolate into the whipped egg mixture, then gently fold in the whipped cream until fully combined and smooth.

Cherry Compote

11. In a small saucepan, combine all the ingredients and bring to a boil. Cook until the mixture reaches 105°C, then remove from heat and let it cool completely before using.

AssemblY

12. Loosen the chilled crème pâtissière by whisking briefly until smooth.

13. Fold the crème pâtissière into the chocolate mousse — start with a spoonful to lighten the mix, then add the rest gently. You’re aiming for a rich, airy texture.

14. Gently swirl through 100g of cherry compote — don’t overmix; you want visible ripples of cherry running through the mousse.

15. Transfer the filling to a piping bag fitted with a wide round nozzle.

16. Fill each doughnut generously. If desired, top with an extra spoonful of cherry compote or a whole cherry to finish.