Chocro-donut™ Choc-oh-lala Recipe for 30 pieces (Created by Patrick Aubrion - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)
30 g butter
100 g melted butter
100 g granulated sugar
20 g salt
550 g water
50 g bread 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.
|600 g butter in sheet (croissant butter)||
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.|
|472 g whole milk||Heat.|
95 g egg yolks
17 g corn starch
Pour the hot milk on the egg mixture and bring to a boil.
|103 g Callebaut® Callets™ Finest Belgian Chocolate 811NV||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
4 g water
Bring to a boil until you obtain a syrup.
|40 g Callebaut® CM-CAL||Melt.|
|180 g fondant sugar dough||Mix in and add the syrup. Use at 35°C.|
|Milk Callebaut® Crispearls™ CEM-CC-M1CRISP||Finish with the fondant sugar dough with chocolate and milk Callebaut® Crispearls™ CEM-CC-M1CRISP.|