CHOCRO-DONUT™ with cocoa and bacon

Created by

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

level 3

This recipe combines the salty and smoky flavours of fried bacon with the pure, intense taste of roasted cacao nibs. Perfect for breakfast – lovely as appetizers or small bites with drinks.

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Recipe components

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 12g NIBS-S502 Q.S. bacon	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. Sprinkle 1/3 of the dough with the nibs. Roll out at 3 mm. Cut into stripes of 1.5 x 15 cm. Keep cool at 5°C. Put very thin bacon on the stripes.
Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C.