CHOCRO-DONUT™ with white chocolate bavarois

The fusion of donuts and croissants is a treat for all the senses. Irresistibly crisp with a creamy white chocolate bavarois filling. A perfect delight for any time of day from breakfast to dinner.

Recipe

Dough

ingredients	preparation
900g flour 100g CP 30g butter 100g melted butter 100g granulated sugar 20g salt 550g water 50g yeast	Knead until you obtain a smooth dough. Add the water gradually. Wrap well and put in the refrigerator for 3 hours at 5°C.
600g butter sheets	Spread at 2/3 of the rolled out dough. Fold the dough in 3. Twice-fold in 3 times and leave to rest for 2 hours in the refrigerator at 5°C. Fold once more in 3 parts and roll out at 10 mm. Cut into squares of 5 x 5 cm. Also cut a square in the middle of 2.5 x 2.5 cm. Keep cool at 5°C.
Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C.

White chocolate bavarois

ingredients	preparation
33g egg yolks 11g granulated sugar	Beat together.
117g milk	Bring to a boil and pour half of it on the egg mixture. Bring to 85°C.
138g W3	Pour the milk-egg mixture on the chocolate and mix well.
17g gelatin mass	Add and mix well. Leave to cool to 35°C.
185g whipped cream 35%	Mix in.
Leave to rest overnight in the refrigerator at 5°C.

Finishing

ingredients	preparation
Q.S. CHX-DC-10625	Finish with red fruits and a Jura Point White & Dark Callebaut® CHX-DC-10625.

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