Chocro-donut™ Cubico Recipe for 25 pieces (Created by Patrick Aubrion - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)
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
11 g granulated sugar
|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.|
|Jura Point White & Dark Callebaut® CHX-DC-10625||Finish with red fruits and a Jura Point White & Dark Callebaut® CHX-DC-10625.|