CHOCRO-DONUT™ with white chocolate custard

Created by

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

level 3

This recipe creates indulgence threefold : a crispy baked fusion of donuts and croissants filled with a creamy white chocolate custard. The finishing touch adds pure chocolate pleasure.

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CHOCRO-DONUT™ with white chocolate custard

Recipe components

Callebaut® ingredients

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 4 mm. Cut into rectangles and roll into croissant shapes. Keep cool at 5°C.
Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C.

White chocolate custard

Ingredients	Preparation
621g Whole milk 1pod(s) Madagascar vanilla	Heat.
95g egg yolks 35g corn starch	Beat together. Pour the hot milk on the egg mixture and bring to a boil.
250g Callebaut - Finest Belgian White Chocolate - White Chocolate - Velvet - 2.5kg Callets	Pour the milk-egg mixture on the chocolate and mix well.
Put in the refrigerator for 4 hours at 5°C.

Finishing

Ingredients	Preparation
Q.S. Callebaut - Fillings & Creams - Fillings - Crema dell' Artigiano Nocciola - 10kg Bucket Q.S. CHM-BS-13939	Fill the cut through Chocro-Donuts™ with the custard. Top off with creme dell'artigiano and chocolate blossoms.