Pistachio CHOCRO-DONUT™
Chocro-Donuts are a delicious blend of donuts and croissants. They create queues to purchase from New York to Asia. In this recipe the crispy CHOCRO-DONUT is paired with a tasty pistadhio filling and crunchy roasted pistachio nibs.
- Level:
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Difficult
- Makes:
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Recipe for 30 pieces
Dough
Ingredients: Dough
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1000 gflour
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30 gbutter
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100 gmelted butter
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100 ggranulated sugar
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20 gsalt
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550 gwater
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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
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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. Also cut a circle in the middle of 2 cm diameter. Keep cool at 5°C.
Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C.
Pistachio crème
Ingredients: Pistachio crème
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185 gWhole milk
Preparation: Pistachio crème
Heat.
Ingredients: Pistachio crème
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112 ggranulated sugar
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74 gegg yolks
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15 gcorn starch
Preparation: Pistachio crème
Beat together. Pour the hot milk on the egg mixture and bring to a boil (85°C).
Ingredients: Pistachio crème
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22 ggelatin mass
Preparation: Pistachio crème
Pour the milk-egg mixture on the paste and the mass and mix well.
Ingredients: Pistachio crème
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185 gbutter
Preparation: Pistachio crème
Add at 35°C and mix well.
Leave to rest overnight in the refrigerator at 5°C.
Finishing
Ingredients: Finishing
Preparation: Finishing
Cover the Chocro-Donut™ with the pure pistachio paste Callebaut® NPO-PI1-T62. Roll through pistachio bresilienne Callebaut® NAO-CR-PI3724-T66. Finish with fondant sugar dough and fresh pistachio pieces.
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