CHOCRO-DONUT™ with chocolate custard

Created by

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

level 3

There is no end to the pleasure you’ll give your customers with this delicious fusion of croissants and donuts. Mega crispy exterior meets a smooth and indulgent chocolate cream interior.

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CHOCRO-DONUT™ with chocolate custard

Recipe components

Used Callebaut products

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.

Chocolate custard

Ingredients	Preparation
472g Whole milk	Heat.
62g granulated sugar 95g egg yolks 17g corn starch	Beat together. Pour the hot milk on the egg mixture and bring to a boil.
103g Callebaut - Finest Belgian Dark Chocolate - Recipe N° Dark Chocolate - C811 - 5kg Block	Pour the milk-egg mixture on the chocolate and mix well.
Put in the refrigerator for 4 hours at 5°C.

Fondant sugar dough with chocolate

Ingredients	Preparation
4g granulated sugar 4g water	Bring to a boil until you obtain a syrup.
40g Callebaut - Cocoa Mass - Cocoa - Cocoa Mass - 5kg Block	Melt.
180g fondant	Mix in and add the syrup. Use at 35°C.

Finishing

Ingredients	Preparation
Q.S. CEM-CC-M1CRI	Finish with the fondant sugar dough with chocolate and milk Callebaut® Crispearls™ CEM-CC-M1CRISP.