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

Donut

IngredientsPreparation
  • 750g
    all-purpose flour
  • 30g
    sugar
  • 30g
    Muscavado sugar
  • 7g
    sea salt
  • 20g
    yeast
  • 400g
    whole egg(s)

Beat together in stand mixer equipped with a flat beater until gluten strands appear.

  • 250g
    butter

Mix in, cover and leave to rise. Store in a refrigerator for 12 hours, form donuts and deep-fry.

Glaze

IngredientsPreparation
  • 300g
    sugar
  • 30g
    glucose syrup
  • 150g
    water
  • 200g
    condensed milk

Mix together and bring to a boil.

  • 22g
    powdered gelatin
  • 130g
    water

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
    Power 80

Melt and mix into second batch.

Craqueline

IngredientsPreparation
  • 200g
    butter
  • 200g
    all-purpose flour
  • 200g
    sugar

Mix together, cool in refrigerator and roll out until 2 mm thick. Freeze and cut into 3-cm squares.

Choux pastry

IngredientsPreparation
  • 250g
    water
  • 150g
    sunflower oil
  • 3g
    salt
  • 10g
    sugar

Mix together in saucepan and bring to a boil.

  • 280g
    all-purpose flour

Add to previous mixture and cook for about 3 minutes.

  • 300g
    whole egg(s)

Add gradually while mixing until the mixture is well combined. Pipe onto a tray, place craqueline squares on top and bake at 180°C for 15 minutes.

Pastry cream

IngredientsPreparation
  • 150g
    egg yolks
  • 100g
    sugar

Emulsify.

  • 50g
    corn starch

Mix in.

  • 500g
    milk
  • 150g
    35% cream

Bring to a boil and temper egg yolk mixture with it. Bring the whole to a boil again and divide into two equal batches.

  • 200g
    Brazil

Melt and mix into first batch of previous mixture.

  • Q.S.
    lime zest
  • Q.S.
    lavender

Mix into second batch.

Finishing and assembly

IngredientsPreparation

Pipe dark chocolate pastry cream and lime-flavoured pastry cream into two pieces of choux pastry. Glaze two donuts and the choux pastries with white and dark chocolate glaze, and arrange on top of each other (white on white, black on black). Decorate with Callebaut® stars.