Melt the butter on a low to medium heat.
Add milk, eggs and oil and heat slowly to 38-43°C.
Pour into a mixing bowl and stir in the yeast.
Leave to stand for min. 15 minutes (until the yeast forms foamy islands across the top of the mixture).
Meanwhile, in a large bowl: combine flour, sugar and salt.
Attach the bowl with the yeast mixture to the stand mixer with dough hook attachment.
At low speed: add one cup of flour-mixture at a time until all is added.
Turn mixer speed to full and mix until the dough comes away from the bowl sides. (±10 min.)
Cover with cling film and leave to rest in the fridge for min. 3 hours – max 24 hours.
Check if the dough is ready: take a golf ball-sized piece of dough and stretch it. If you can see through, it's ready. If not, mix more to develop gluten strands.
Weigh out 50g-balls out of the dough.
Roll into perfect balls on an unfloured surface (important as adding flour will prevent getting perfectly round balls).
Place on a floured tray and leave to prove for at least 2 hours at room temperature or 1 hour in a warm place.
Cook the doughnuts – not too many at a time – in the fryer at 170°C: cook each side for 2:30 min.
Remove the dougnuts from the fryer and deposit onto kitchen paper to drain the oil.
Leave to cool at least one hour before filling.

In a cooking pot: heat milk with the vanilla bean paste and leave to infuse.
In a separate bowl: add egg yolks, sugar and salt. Whisk for at meast 2 minutes until light and fluffy.
Add cornflour to the yolk-mixture and whisk for another minute.
In stages, pour the hot milk in small amounts onto the egg mixture, whisking constantly. Do this in 3 parts until all milk is added.
Pour the mixture back into the cooking pot and cook into custard: approx 5 min. until thick and bubbly.
In a separate bowl: add the milk chocolate and dark chocolate.
Pour the hot custard over the chocolate and whisk until fully combined.
Cover with cling films.
Set aside for at least 4 hours and place in the fridge overnight.

Combine the water, sugar & syrup & cook to 120°C.
Once the sugar reaches 155°C: start beating the egg whites with the cream of tartar in the mixing bowl.
Once the sugar reaches 120°C: take away from the heat and slowly drizzle the hot syrup egg whites while mixing.
Add the salt last.
Continue beating until the meringue cools down slightly.
Transfer to a piping bag, and use immediately.

Fill a piping bag with marshmallow fluff.
Cut a hole in the white seam of the doughnut: fill the doughnut with marshmallow fluff only halfway, leaving space for the dark & milk chocolate pastry cream.
Continue by piping in the dark & milk chocolate pastry cream.
Finish with milk chocolate and salty caramel Crispearls.

S´mores chocolate doughnuts

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