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:
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Difficult
- Makes:
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Recipe for 60 pieces
Dough
Ingredients: Dough
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1000 gflour
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30 gbutter
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100 gmelted butter
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100 ggranulated sugar
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20 gsalt
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550 gwater
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50 gyeast
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
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600 gbutter 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
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621 gWhole milk
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1 pod(s)Madagascar vanilla
Preparation: White chocolate custard
Heat.
Ingredients: White chocolate custard
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95 gegg yolks
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35 gcorn 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
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Q.S.CHM-BS-13939
Preparation: Finishing
Fill the cut through Chocro-Donuts™ with the custard. Top off with creme dell'artigiano and chocolate blossoms.
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