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.
Recipe for 30 pieces


Ingredients: Dough

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

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. 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 g
    Whole milk
  • 134 g
    35% cream
  • 18 g
    glucose syrup DE 60

Preparation: Chocolate crémeux


Ingredients: Chocolate crémeux

  • 24 g
    egg 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

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.


Ingredients: Finishing

  • Q.S.
  • Q.S.

Preparation: Finishing

Decorate the chocolate plates.