Royal Donuts

Created by

  • Andrea De Bellis - Pastry Chef at Pasticceria De Bellis – Rome, Italy
level 1

Chef Andrea de Bellis is happy to share this double recipe with you: a choux pastry on top of a donut, decorated with Chocolate Stars and craqueline squares. This royal treat will keep you going all day! By decorating the stars with cocoa powder, you can premiumize this recipe even more.

Recipe components


  • 300g
  • 30g
    glucose syrup
  • 150g
  • 200g
    condensed milk

Mix together and bring to a boil.

  • 22g
    powdered gelatin
  • 130g

Mix together, add to previous mixture and homogenise with stick blender. Divide into two equal batches.

Melt and mix into first batch of previous mixture.

  • 150g

Melt and mix into second batch.