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
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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