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.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.It’s a hit in bakeries from Asia to New York: this fusion between a doughnut and a croissant combines crispness with gre...
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 10 mm. Cut into 5 cm diameter circles. 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 crémeux
Ingredients: Chocolate crémeux
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67 gwhole milk
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134 g35% cream
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18 gglucose syrup DE 60
Preparation: Chocolate crémeux
Heat.
Ingredients: Chocolate crémeux
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24 gegg yolks
Preparation: Chocolate crémeux
Beat. Pour the hot milk on the eggs and bring to a boil (85°C).
Ingredients: Chocolate crémeux
Preparation: Chocolate crémeux
Pour the milk-egg mixture on the chocolate and mix well.
Leave to rest overnight in the refrigerator at 5°C.
Chocolate plates
Ingredients: Chocolate plates
Preparation: Chocolate plates
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: Finishing
Preparation: Finishing
Decorate the chocolate plates.
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