CHOCRO-DONUT™ with chocolate custard

There is no end to the pleasure you’ll give your customers with this delicious fusion of croissants and donuts. Mega crispy exterior meets a smooth and indulgent chocolate cream interior.
Level:
Difficult
Makes:
Recipe for 30 pieces

Dough

Ingredients: Dough

  • 2.2 lb
    flour
  • 1.1 oz
    butter
  • 3.5 oz
    melted butter
  • 3.5 oz
    granulated sugar
  • 0.7 oz
    salt
  • 1.2 lb
    water
  • 1.8 oz
    yeast

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

  • 1.3 lb
    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. 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.

Chocolate custard

Ingredients: Chocolate custard

  • 1.0 lb
    Whole milk

Preparation: Chocolate custard

Heat.

Ingredients: Chocolate custard

  • 2.2 oz
    granulated sugar
  • 3.4 oz
    egg yolks
  • 0.6 oz
    corn starch

Preparation: Chocolate custard

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

Ingredients: Chocolate custard

Preparation: Chocolate custard

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

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

Fondant sugar dough with chocolate

Ingredients: Fondant sugar dough with chocolate

  • 0.1 oz
    granulated sugar
  • 0.1 oz
    water

Preparation: Fondant sugar dough with chocolate

Bring to a boil until you obtain a syrup.

Ingredients: Fondant sugar dough with chocolate

Preparation: Fondant sugar dough with chocolate

Melt.

Ingredients: Fondant sugar dough with chocolate

  • 6.3 oz
    fondant

Preparation: Fondant sugar dough with chocolate

Mix in and add the syrup. Use at 35°C.

Finishing

Ingredients: Finishing

  • Q.S.
    CEM-CC-M1CRI

Preparation: Finishing

Finish with the fondant sugar dough with chocolate and milk Callebaut® Crispearls™ CEM-CC-M1CRISP.