CHOCRO-DONUT™ with white chocolate bavarois
The fusion of donuts and croissants is a treat for all the senses. Irresistibly crisp with a creamy white chocolate bavarois filling. A perfect delight for any time of day from breakfast to dinner.
- Level:
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Difficult
- Makes:
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Recipe for 25 pieces
Dough
Ingredients: Dough
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900 gflour
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100 gCP
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30 gbutter
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100 gmelted butter
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100 ggranulated sugar
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20 gsalt
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550 gwater
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50 gyeast
Preparation: Dough
Knead until you obtain a smooth dough.
Add the water gradually.
Wrap well and put in the refrigerator for 3 hours at 5°C.
Ingredients: Dough
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600 gbutter sheets
Preparation: Dough
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
Ingredients: White chocolate bavarois
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33 gegg yolks
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11 ggranulated sugar
Preparation: White chocolate bavarois
Beat together.
Ingredients: White chocolate bavarois
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117 gmilk
Preparation: White chocolate bavarois
Bring to a boil and pour half of it on the egg mixture. Bring to 85°C.
Ingredients: White chocolate bavarois
Preparation: White chocolate bavarois
Pour the milk-egg mixture on the chocolate and mix well.
Ingredients: White chocolate bavarois
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17 ggelatin mass
Preparation: White chocolate bavarois
Add and mix well. Leave to cool to 35°C.
Ingredients: White chocolate bavarois
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185 gwhipped cream 35%
Preparation: White chocolate bavarois
Mix in.
Leave to rest overnight in the refrigerator at 5°C.
Finishing
Ingredients: Finishing
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Q.S.CHX-DC-10625
Preparation: Finishing
Finish with red fruits and a Jura Point White & Dark Callebaut® CHX-DC-10625.
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