Years ago we made a tete de moine of chocolate. We referred to it as the chocolate shavy thingy. I stumbled across our doughnut biscotti as I was working on a more refined version of our doughnut and white chocolate crumbs. Looking at the original doughnut white chocolate creation shows I left the shaving idea on the table. Thankfully ideas are circular and I come back to them with fresh light and experiences to change my point of view.
I roasted the fried cake doughnuts until they were dry, crunchy and the flavors intensified. I put 600 grams of doughnut, 600 grams of white chocolate, and 3 grams of salt into our food processor and pulverized them mixture until I had a homemade peanut butter-like consistency. I put the puree into a pint container and inserted a straw into the center to save the place for the center rod of the girolle. I refrigerated the block overnight to solidify the mass. I put the doughnut-white chocolate block onto our girolle and started shaving. It formed delicate curls of doughnut goodness that melted on the tongue. A new confection was born, destined for doughnuts, frozen custard, and open hands.