CHOCRO-DONUT™ with chocolate crémeux
It’s a hit in bakeries from Asia to New York: this fusion between a doughnut and a croissant combines crispness with great taste. For this recipe, chef Aubrion enriches the fusion with an intense chocolate cremeux to enhance the pleasure.
- Level:
-
Difficult
- Makes:
-
Recipe for 30 pieces
Dough
Ingredients: Dough
-
1000 gFlour
-
30 gButter
-
100 gMelted butter
-
100 gGranulated sugar
-
20 gSalt
-
550 gWater
-
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
-
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 5 cm diameter circles. Keep cool at 5°C.
Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C.
Chocolate crémeux
Ingredients: Chocolate crémeux
-
67 gWhole milk
-
134 g35% cream
-
18 gGlucose syrup de 60
Preparation: Chocolate crémeux
Heat.
Ingredients: Chocolate crémeux
-
24 gEgg yolks
Preparation: Chocolate crémeux
Beat. Pour the hot milk on the eggs and bring to a boil (85°C).
Ingredients: Chocolate crémeux
Preparation: Chocolate crémeux
Pour the milk-egg mixture on the chocolate and mix well.
Leave to rest overnight in the refrigerator at 5°C.
Chocolate plates
Ingredients: Chocolate plates
-
600 g
Preparation: Chocolate plates
Melt at 45°C and temper to 31°C. Pour on a plastic foil at 2 mm high. Cut out circles of 5 cm diameter.
Finishing
Ingredients: Finishing
Preparation: Finishing
Decorate the chocolate plates.
Comments