Royal Donuts

Chef Andrea de Bellis is happy to share this double recipe with you: a choux pastry on top of a donut, decorated with Chocolate Stars and craqueline squares. This royal treat will keep you going all day! By decorating the stars with cocoa powder, you can premiumize this recipe even more.

Level:: Easy

750 g

all-purpose flour
30 g

sugar
30 g

Muscavado sugar
7 g

sea salt
20 g

yeast
400 g

whole egg(s)

Beat together in stand mixer equipped with a flat beater until gluten strands appear.

250 g

butter

Mix in, cover and leave to rise. Store in a refrigerator for 12 hours, form donuts and deep-fry.

300 g

sugar
30 g

glucose syrup
150 g

water
200 g

condensed milk

Mix together and bring to a boil.

22 g

powdered gelatin
130 g

water

Mix together, add to previous mixture and homogenise with stick blender. Divide into two equal batches.

150 g

Callebaut White Chocolate - CW2 - 5kg Block

Melt and mix into first batch of previous mixture.

150 g

80-20-44NV

Melt and mix into second batch.

200 g

butter
200 g

all-purpose flour
200 g

sugar

Mix together, cool in refrigerator and roll out until 2 mm thick. Freeze and cut into 3-cm squares.

250 g

water
150 g

sunflower oil
3 g

salt
10 g

sugar

Mix together in saucepan and bring to a boil.

280 g

all-purpose flour

Add to previous mixture and cook for about 3 minutes.

300-400 g

whole egg(s)

Add gradually while mixing until the mixture is well combined. Pipe onto a tray, place craqueline squares on top and bake at 180°C for 15 minutes.

150 g

egg yolks
100 g

sugar

Emulsify.

50 g

corn starch

Mix in.

500 g

milk
150 g

35% cream

Bring to a boil and temper egg yolk mixture with it. Bring the whole to a boil again and divide into two equal batches.

200 g

Callebaut Dark Origin Chocolate - Brazil - 2.5kg Callets

Melt and mix into first batch of previous mixture.

Q.S.

lime zest
Q.S.

lavender

Mix into second batch.

Q.S.

CHD-25-19574
Q.S.

CHW-25-19617

Pipe dark chocolate pastry cream and lime-flavoured pastry cream into two pieces of choux pastry. Glaze two donuts and the choux pastries with white and dark chocolate glaze, and arrange on top of each other (white on white, black on black). Decorate with Callebaut® stars.