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

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. 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 crémeux

ingredients	preparation
67g Whole milk 134g 35% cream 18g glucose syrup DE 60	Heat.
24g egg yolks	Beat. Pour the hot milk on the eggs and bring to a boil (85°C).
90g 60-40-38NV	Pour the milk-egg mixture on the chocolate and mix well.
Leave to rest overnight in the refrigerator at 5°C.

Chocolate plates

ingredients	preparation
600g 70-30-38NV	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

ingredients	preparation
Q.S. CHM-CC-CRISPE0 Q.S. CHD-SV-22206E0	Decorate the chocolate plates.

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