Pistachio CHOCRO-DONUT™

Chocro-Donuts are a delicious blend of donuts and croissants. They create queues to purchase from New York to Asia. In this recipe the crispy CHOCRO-DONUT is paired with a tasty pistadhio filling and crunchy roasted pistachio nibs.
Level:
Difficult
Makes:
Recipe for 30 pieces

Dough

Ingredients: Dough

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

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

  • 600 g
    butter 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 5 cm diameter circles. Also cut a circle in the middle of 2 cm diameter. Keep cool at 5°C.

Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C.

Pistachio crème

Ingredients: Pistachio crème

  • 185 g
    Whole milk

Preparation: Pistachio crème

Heat.

Ingredients: Pistachio crème

  • 112 g
    granulated sugar
  • 74 g
    egg yolks
  • 15 g
    corn starch

Preparation: Pistachio crème

Beat together. Pour the hot milk on the egg mixture and bring to a boil (85°C).

Ingredients: Pistachio crème

Preparation: Pistachio crème

Pour the milk-egg mixture on the paste and the mass and mix well.

Ingredients: Pistachio crème

  • 185 g
    butter

Preparation: Pistachio crème

Add at 35°C and mix well.

Leave to rest overnight in the refrigerator at 5°C.

Finishing

Ingredients: Finishing

Preparation: Finishing

Cover the Chocro-Donut™ with the pure pistachio paste Callebaut® NPO-PI1-T62. Roll through pistachio bresilienne Callebaut® NAO-CR-PI3724-T66. Finish with fondant sugar dough and fresh pistachio pieces.