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.
Recipe
![](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/web_gm_vhp-481x481/public/externals/c68f01c2c036f0fe9dda4c9c9aca4ec1.png?itok=Tok3_4-G)
Dough
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Knead until you obtain a smooth dough. |
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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. |
Pistachio crème
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Heat. |
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Beat together. Pour the hot milk on the egg mixture and bring to a boil (85°C). |
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Pour the milk-egg mixture on the paste and the mass and mix well. |
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Add at 35°C and mix well. |
Leave to rest overnight in the refrigerator at 5°C. |
Finishing
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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. |