Patrick Aubrion –
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.
2. Chocolate custard
3. Fondant sugar dough with chocolate
100g melted butter
100g granulated sugar
|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 sheets||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 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.|
|472g whole milk||Heat.|
|62g granulated sugar|
95g egg yolks
17g corn starch
Pour the hot milk on the egg mixture and bring to a boil.
|103g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 811||Pour 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|
|Bring to a boil until you obtain a syrup.|
|40g Callebaut - Cocoa Mass - Cocoa mass||Melt.|
|180g fondant||Mix in and add the syrup. Use at 35°C.|
|Q.S. Callebaut - Chocolate for Drinks - Crispearls™ Milk||Finish with the fondant sugar dough with chocolate and milk Callebaut® Crispearls™ CEM-CC-M1CRISP.|