CHOCRO-DONUT™ with chocolate crémeux

Created by

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

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.

CHOCRO-DONUT™ with chocolate crémeux

Recipe components


  • 1000g
  • 30g
  • 100g
    melted butter
  • 100g
    granulated sugar
  • 20g
  • 550g
  • 50g

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 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

  • 67g
    whole milk
  • 134g
    35% cream
  • 18g
    glucose syrup DE 60


  • 24g
    egg yolks

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

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

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

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.


  • Q.S.
    Shavings Dark
  • Q.S.
    Cocoa powder

Decorate the chocolate plates.