CHOCRO-DONUT™ with white chocolate custard

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 3

This recipe creates indulgence threefold : a crispy baked fusion of donuts and croissants filled with a creamy white chocolate custard. The finishing touch adds pure chocolate pleasure.

CHOCRO-DONUT™ with white chocolate custard

Recipe components

Used Callebaut products

Dough

IngredientsPreparation
  • 1000g
    flour
  • 30g
    butter
  • 100g
    melted butter
  • 100g
    granulated sugar
  • 20g
    salt
  • 550g
    water
  • 50g
    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.

  • 600g
    butter sheets

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

IngredientsPreparation
  • 621g
    whole milk
  • 1pod(s)
    Madagascar vanilla

Heat.

  • 95g
    egg yolks
  • 35g
    corn starch

Beat together. Pour the hot milk on the egg mixture and bring to a boil.
 

  • 250g
    Velvet

Pour the milk-egg mixture on the chocolate and mix well.

Put in the refrigerator for 4 hours at 5°C.

Finishing

IngredientsPreparation

Fill the cut through Chocro-Donuts™ with the custard. Top off with creme dell'artigiano and chocolate blossoms.