CHOCRO-DONUT™ with cocoa and bacon

Created by

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

This recipe combines the salty and smoky flavours of fried bacon with the pure, intense taste of roasted cacao nibs. Perfect for breakfast – lovely as appetizers or small bites with drinks.

Recipe components

Used Callebaut products

Dough

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

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
  • 12g
    Nibs
  • Q.S.
    bacon

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. Sprinkle 1/3 of the dough with the nibs. Roll out at 3 mm. Cut into stripes of 1.5 x 15 cm. Keep cool at 5°C. Put very thin bacon on the stripes.

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