Royal Donuts

Chef Andrea de Bellis is happy to share this double recipe with you: a choux pastry on top of a donut, decorated with Chocolate Stars and craqueline squares. This royal treat will keep you going all day! By decorating the stars with cocoa powder, you can premiumize this recipe even more.
Level:
Easy

Donut

Ingredients: Donut

  • 750 g
    all-purpose flour
  • 30 g
    sugar
  • 30 g
    Muscavado sugar
  • 7 g
    sea salt
  • 20 g
    yeast
  • 400 g
    whole egg(s)

Preparation: Donut

Beat together in stand mixer equipped with a flat beater until gluten strands appear.

Ingredients: Donut

  • 250 g
    butter

Preparation: Donut

Mix in, cover and leave to rise. Store in a refrigerator for 12 hours, form donuts and deep-fry.

Glaze

Ingredients: Glaze

  • 300 g
    sugar
  • 30 g
    glucose syrup
  • 150 g
    water
  • 200 g
    condensed milk

Preparation: Glaze

Mix together and bring to a boil.

Ingredients: Glaze

  • 22 g
    powdered gelatin
  • 130 g
    water

Preparation: Glaze

Mix together, add to previous mixture and homogenise with stick blender. Divide into two equal batches.

Preparation: Glaze

Melt and mix into first batch of previous mixture.

Ingredients: Glaze

  • 150 g
    80-20-44NV

Preparation: Glaze

Melt and mix into second batch.

Craqueline

Ingredients: Craqueline

  • 200 g
    butter
  • 200 g
    all-purpose flour
  • 200 g
    sugar

Preparation: Craqueline

Mix together, cool in refrigerator and roll out until 2 mm thick. Freeze and cut into 3-cm squares.

Choux pastry

Ingredients: Choux pastry

  • 250 g
    water
  • 150 g
    sunflower oil
  • 3 g
    salt
  • 10 g
    sugar

Preparation: Choux pastry

Mix together in saucepan and bring to a boil.

Ingredients: Choux pastry

  • 280 g
    all-purpose flour

Preparation: Choux pastry

Add to previous mixture and cook for about 3 minutes.

Ingredients: Choux pastry

  • 300-400 g
    whole egg(s)

Preparation: Choux pastry

Add gradually while mixing until the mixture is well combined. Pipe onto a tray, place craqueline squares on top and bake at 180°C for 15 minutes.

Pastry cream

Ingredients: Pastry cream

  • 150 g
    egg yolks
  • 100 g
    sugar

Preparation: Pastry cream

Emulsify.

Ingredients: Pastry cream

  • 50 g
    corn starch

Preparation: Pastry cream

Mix in.

Ingredients: Pastry cream

  • 500 g
    milk
  • 150 g
    35% cream

Preparation: Pastry cream

Bring to a boil and temper egg yolk mixture with it. Bring the whole to a boil again and divide into two equal batches.

Preparation: Pastry cream

Melt and mix into first batch of previous mixture.

Ingredients: Pastry cream

  • Q.S.
    lime zest
  • Q.S.
    lavender

Preparation: Pastry cream

Mix into second batch.

Finishing and assembly

Ingredients: Finishing and assembly

  • Q.S.
    CHD-25-19574
  • Q.S.
    CHW-25-19617

Preparation: Finishing and assembly

Pipe dark chocolate pastry cream and lime-flavoured pastry cream into two pieces of choux pastry. Glaze two donuts and the choux pastries with white and dark chocolate glaze, and arrange on top of each other (white on white, black on black). Decorate with Callebaut® stars.