CHOCRO-DONUT™ with chocolate crémeux

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 3

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.

  1. Dough
  2. Chocolate crémeux
  3. Chocolate plates
  4. Finishing
CHOCRO-DONUT™ with chocolate crémeux

Recipe components

Callebaut® ingredients
Dark Chocolate - 60-40-38 - 10kg Callets

Recipe N° Dark Chocolate - 60-40-38 - 10kg Callets
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Recipe N° Dark Chocolate - 70-30-38 - 2.5kg Callets

Dough

IngredientsPreparation
  • 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

IngredientsPreparation
  • 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).

Pour the milk-egg mixture on the chocolate and mix well.

Leave to rest overnight in the refrigerator at 5°C.

Chocolate plates

IngredientsPreparation

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

IngredientsPreparation
  • Q.S.
    CHM-CC-CRISPE0
  • Q.S.
    CHD-SV-22206E0

Decorate the chocolate plates.
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