CHOCRO-DONUT™ with chocolate crémeux
It’s a hit in bakeries from Asia to New York: this fusion between a doughnut and a croissant combines crispness with great taste. For this recipe, chef Aubrion enriches the fusion with an intense chocolate cremeux to enhance the pleasure.
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/3131c47ce9b238708a7b8da35f9a79b0.png?itok=UXLuwpoV)
Dough
ingredients | preparation |
---|---|
|
Knead until you obtain a smooth dough. |
|
Spread at 2/3 of the rolled out dough. Fold the dough in 3. |
Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C. |
Chocolate crémeux
ingredients | preparation |
---|---|
|
Heat. |
|
Beat. Pour the hot milk on the eggs and bring to a boil (85°C). |
|
Pour the milk-egg mixture on the chocolate and mix well. |
Leave to rest overnight in the refrigerator at 5°C. |
Chocolate plates
ingredients | preparation |
---|---|
|
Melt at 45°C and temper to 31°C. Pour on a plastic foil at 2 mm high. Cut out circles of 5 cm diameter. |
Finishing
ingredients | preparation |
---|---|
|
Decorate the chocolate plates. |