Pistachio CHOCRO-DONUT™

Created by

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

level 3

Chocro-Donuts are a delicious blend of donuts and croissants. They create queues to purchase from New York to Asia. In this recipe the crispy CHOCRO-DONUT is paired with a tasty pistadhio filling and crunchy roasted pistachio nibs.

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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 10 mm. Cut into 5 cm diameter circles. Also cut a circle in the middle of 2 cm diameter. Keep cool at 5°C.
Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C.

Pistachio crème

Ingredients	Preparation
185g Whole milk	Heat.
112g granulated sugar 74g egg yolks 15g corn starch	Beat together. Pour the hot milk on the egg mixture and bring to a boil (85°C).
107g Callebaut - Giandujas & Nut Creams - Nuts - Pure Pistachio Paste - 1kg Bucket 22g gelatin mass	Pour the milk-egg mixture on the paste and the mass and mix well.
185g butter	Add at 35°C and mix well.
Leave to rest overnight in the refrigerator at 5°C.

Finishing

Ingredients	Preparation
Q.S. Callebaut - Giandujas & Nut Creams - Nuts - Pure Pistachio Paste - 1kg Bucket Q.S. NAO-CR-PI3724	Cover the Chocro-Donut™ with the pure pistachio paste Callebaut® NPO-PI1-T62. Roll through pistachio bresilienne Callebaut® NAO-CR-PI3724-T66. Finish with fondant sugar dough and fresh pistachio pieces.