Chocro-donut™ Tri-angel Recipe for 60 pieces (Created by Patrick Aubrion - Technical Advisor - CHOCOLATE ACADEMY™ centre Belgium)

Dough

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 4 mm. Cut into rectangles and roll into croissant shapes. 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 custard

Ingredients Preparation
621 g whole milk
1 vanilla pod Madagascar
Heat.
95 g egg yolks
35 g corn starch
Beat together. Pour the hot milk on the egg mixture and bring to
a boil.
250 g Callebaut® Callets™ Finest Belgian Chocolate Velvet CHW-R2241NV Pour the milk-egg mixture on the chocolate and mix well.
Put in the refrigerator for 4 hours at 5°C.

Finishing

Ingredients Preparation
Callebaut® Creme dell’Artigiano Nocciola N05-OH40
Milk blossoms Callebaut® CHM-BS
Finish with bake stable cream with hazelnut taste and colour Callebaut® Creme dell’Artigiano Nocciola N05-OH40 and
milk blossoms Callebaut® CHM-BS.