CHOCRO-DONUT™ with white chocolate custard

This recipe creates indulgence threefold : a crispy baked fusion of donuts and croissants filled with a creamy white chocolate custard. The finishing touch adds pure chocolate pleasure.
Level:
Difficult
Makes:
Recipe for 60 pieces

Dough

Ingredients: Dough

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

  • 600 g
    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 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.

White chocolate custard

Ingredients: White chocolate custard

  • 621 g
    Whole milk
  • 1 pod(s)
    Madagascar vanilla

Preparation: White chocolate custard

Heat.

Ingredients: White chocolate custard

  • 95 g
    egg yolks
  • 35 g
    corn starch

Preparation: White chocolate custard

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

Ingredients: White chocolate custard

Preparation: White chocolate custard

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

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

Finishing

Ingredients: Finishing

Preparation: Finishing

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