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:: Difficult
Makes:: Recipe for 30 pieces

1000 g

flour
30 g

butter
100 g

melted butter
100 g

granulated sugar
20 g

salt
550 g

water
50 g

yeast

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

600 g

butter sheets

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.

185 g

Whole milk

Heat.

112 g

granulated sugar
74 g

egg yolks
15 g

corn starch

Beat together. Pour the hot milk on the egg mixture and bring to a boil (85°C).

107 g

NPO-PI1
22 g

gelatin mass

Pour the milk-egg mixture on the paste and the mass and mix well.

185 g

butter

Add at 35°C and mix well.

Leave to rest overnight in the refrigerator at 5°C.

Q.S.

NPO-PI1
Q.S.

NAO-CR-PI3724

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.