CHOCRO-DONUT™ with chocolate custard

There is no end to the pleasure you’ll give your customers with this delicious fusion of croissants and donuts. Mega crispy exterior meets a smooth and indulgent chocolate cream interior.

Recipe

Created by

Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates

Dough

ingredients	preparation
1000g flour 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 5 cm diameter circles. Also cut a circle in the middle of 2 cm diameter. Keep cool at 5°C.
Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C.

Chocolate custard

ingredients	preparation
472g Whole milk	Heat.
62g granulated sugar 95g egg yolks 17g corn starch	Beat together. Pour the hot milk on the egg mixture and bring to a boil.
103g C811NV	Pour the milk-egg mixture on the chocolate and mix well.
Put in the refrigerator for 4 hours at 5°C.

Fondant sugar dough with chocolate

ingredients	preparation
4g granulated sugar 4g water	Bring to a boil until you obtain a syrup.
40g CM-CAL	Melt.
180g fondant	Mix in and add the syrup. Use at 35°C.

Finishing

ingredients	preparation
Q.S. CEM-CC-M1CRI	Finish with the fondant sugar dough with chocolate and milk Callebaut® Crispearls™ CEM-CC-M1CRISP.

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