CHOCRO-DONUT™ with chocolate crémeux
It’s a hit in bakeries from Asia to New York: this fusion between a doughnut and a croissant combines crispness with great taste. For this recipe, chef Aubrion enriches the fusion with an intense chocolate cremeux to enhance the pleasure.
Recipe
Dough
ingredients | preparation |
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Knead until you obtain a smooth dough. |
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Spread at 2/3 of the rolled out dough. Fold the dough in 3. |
Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C. |
Chocolate crémeux
ingredients | preparation |
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Heat. |
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Beat. Pour the hot milk on the eggs and bring to a boil (85°C). |
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Pour the milk-egg mixture on the chocolate and mix well. |
Leave to rest overnight in the refrigerator at 5°C. |
Chocolate plates
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Melt at 45°C and temper to 31°C. Pour on a plastic foil at 2 mm high. Cut out circles of 5 cm diameter. |
Finishing
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Decorate the chocolate plates. |