Chocro-donut™ Cubico Recipe for 25 pieces (Created by Patrick Aubrion - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)

Dough

Ingredients Preparation
900 g flour
100 g Cocoa powder Callebaut® CP
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 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
33 g egg yolks
11 g granulated sugar
Beat together
117 g milk Bring to a boil and pour half of it on the egg mixture. Bring to 85°C.
138 g Callebaut® Callets™ Finest Belgian Chocolate Velvet CHW-R2241NV Pour the milk-egg mixture on the chocolate and mix well.
17 g gelatine mass Add and mix well. Leave to cool to 35°C.
185 g whipped cream 35% fat Mix in.
Leave to rest overnight in the refrigerator at 5°C.

Finishing

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