CHOCRO-DONUT with chocolate custard

CHOCRO-DONUT with chocolate custard

Created by:
Patrick Aubrion – Chef and owner of chocolaterie/pâtisserie Antoine Belgium


There is no end to the pleasure you’ll give your customers with this delicious fusion of croissants and donuts. Mega crispy exterior meets a smooth and indulgent chocolate cream interior.

1. Dough
2. Chocolate custard
3. Fondant sugar dough with chocolate
4. Finishing




1000g flour
30g butter
100g melted butter
100g granulated sugar
20g salt
550g water
50g yeast
Knead until you obtain a smooth dough.
Add the water gradually.
Wrap well and put in the refrigerator for 3 hours at 5°C.

600g butter sheetsSpread 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 5 cm diameter circles.
Also cut a circle in the middle of 2 cm diameter.
Keep cool at 5°C.
Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C.

Chocolate custard

472g whole milkHeat.
62g granulated sugar
95g egg yolks
17g corn starch
Beat together.
Pour the hot milk on the egg mixture and bring to a boil.
103g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811Pour the milk-egg mixture on the chocolate and mix well.
Put in the refrigerator for 4 hours at 5°C.

Fondant sugar dough with chocolate

4g granulated sugar
4g water
Bring to a boil until you obtain a syrup.
40g Callebaut - Cocoa Mass - Cocoa massMelt.
180g fondantMix in and add the syrup. Use at 35°C.


Q.S. Callebaut - Chocolate for Drinks - Crispearls™ MilkFinish with the fondant sugar dough with chocolate and milk Callebaut® Crispearls™ CEM-CC-M1CRISP.