CHOCRO-DONUT™ with white chocolate bavarois

Created by

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

level 3

The fusion of donuts and croissants is a treat for all the senses. Irresistibly crisp with a creamy white chocolate bavarois filling. A perfect delight for any time of day from breakfast to dinner.

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CHOCRO-DONUT™ with white chocolate bavarois

Recipe components

Callebaut® ingredients

Dough

Ingredients	Preparation
900g flour 100g Callebaut - Cocoa Powder - Cocoa - Cocoa powder 22/24 - 1kg Bag 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 squares of 5 x 5 cm. Also cut a square in the middle of 2.5 x 2.5 cm. 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 bavarois

Ingredients	Preparation
33g egg yolks 11g granulated sugar	Beat together.
117g milk	Bring to a boil and pour half of it on the egg mixture. Bring to 85°C.
138g Callebaut - Finest Belgian White Chocolate - White Chocolate - Velvet - 2.5kg Callets	Pour the milk-egg mixture on the chocolate and mix well.
17g gelatin mass	Add and mix well. Leave to cool to 35°C.
185g whipped cream 35%	Mix in.
Leave to rest overnight in the refrigerator at 5°C.

Finishing

Ingredients	Preparation
Q.S. CHX-DC-10625	Finish with red fruits and a Jura Point White & Dark Callebaut® CHX-DC-10625.