CHOCRO-DONUT™ with white chocolate custard

Knead until you obtain a smooth dough.
Add the water gradually.
Wrap well and put in the refrigerator for 3 hours at 5°C.

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 4 mm. Cut into rectangles and roll into croissant shapes. Keep cool at 5°C.

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

Heat.

Beat together. Pour the hot milk on the egg mixture and bring to a boil.
 

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

Put in the refrigerator for 4 hours at 5°C.

Fill the cut through Chocro-Donuts™ with the custard. Top off with creme dell'artigiano and chocolate blossoms.