Chocro-donut™ Green Dream Recipe for 30 pieces (Created by Patrick Aubrion - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)


Ingredients Preparation
1000 g flour
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.

Pistachio crème

Ingredients Preparation
185 g whole milk Heat.
112 g granulated sugar
74 g egg yolks
15 g corn starch
Beat together. Pour the hot milk on the egg mixture and bring to a boil (85°C).
107 g Pistachio paste Callebaut® NPO-PI1-T62
22 g gelatine mass
Pour the milk-egg mixture on the paste and the mass and mix well.
185 g butter Add at 35°C and mix well.
Leave to rest overnight in the refrigerator at 5°C.


Ingredients Preparation
Pistachio paste Callebaut® NPO-PI1-T62.
Pistachio brésilienne Callebaut® NAO-CR-PI3724-T66
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.

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