CHOCRO-DONUT™ with white chocolate bavarois

The fusion of donuts and croissants is a treat for all the senses. Irresistibly crisp with a creamy white chocolate bavarois filling. A perfect delight for any time of day from breakfast to dinner.
Level:
Difficult
Makes:
Recipe for 25 pieces

Dough

Ingredients: Dough

  • 900 g
    flour
  • 100 g
    CP
  • 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 10 mm. Cut into squares of 5 x 5 cm. Also cut a square in the middle of
2.5 x 2.5 cm. 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 bavarois

Ingredients: White chocolate bavarois

  • 33 g
    egg yolks
  • 11 g
    granulated sugar

Preparation: White chocolate bavarois

Beat together.

Ingredients: White chocolate bavarois

  • 117 g
    milk

Preparation: White chocolate bavarois

Bring to a boil and pour half of it on the egg mixture. Bring to 85°C.

Ingredients: White chocolate bavarois

Preparation: White chocolate bavarois

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

Ingredients: White chocolate bavarois

  • 17 g
    gelatin mass

Preparation: White chocolate bavarois

Add and mix well. Leave to cool to 35°C.

Ingredients: White chocolate bavarois

  • 185 g
    whipped cream 35%

Preparation: White chocolate bavarois

Mix in.

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