Royal Donuts

Chef Andrea de Bellis is happy to share this double recipe with you: a choux pastry on top of a donut, decorated with Chocolate Stars and craqueline squares. This royal treat will keep you going all day! By decorating the stars with cocoa powder, you can premiumize this recipe even more.

Recipe

Created by
  • Andrea De Bellis - Pastry Chef at Pasticceria De Bellis – Rome, Italy
  1. Glaze

Glaze

ingredients preparation
  • 300g
    sugar
  • 30g
    glucose syrup
  • 150g
    water
  • 200g
    condensed milk

Mix together and bring to a boil.
  • 22g
    powdered gelatin
  • 130g
    water

Mix together, add to previous mixture and homogenise with stick blender. Divide into two equal batches.
  • 150g
    CW2NV

Melt and mix into first batch of previous mixture.
  • 150g
    80-20-44NV

Melt and mix into second batch.