Skip to main content
A Barry Callebaut Brand
My Barry Callebaut
  • Careers
  • Contact
Products
See all products
Articles
See all articles
Recipes
See all recipes
Show results
Ogonblink
  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
A Barry Callebaut Brand
Ogonblink
  1. Home
  2. Intense Chocolate Bar With Healthy Cocoa Nibs, Seeds and Dried Fruits

CHOCRO-DONUT™ with white chocolate bavarois

The fusion of donuts and croissants is a treat for all the senses. Irresistibly crisp with a creamy white chocolate bavarois filling. A perfect delight for any time of day from breakfast to dinner.

Recipe

Created by
  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
  1. Dough
  2. White chocolate bavarois
  3. Finishing

Dough

ingredients preparation
  • 900g
    flour
  • 100g
    CP
  • 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 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 squares of 5 x 5 cm. Also cut a square in the middle of
2.5 x 2.5 cm. Keep cool at 5°C.

Leave to rise in the proofer. Deep-fry the dough in grapeseed oil for 4 minutes at 190°C.

White chocolate bavarois

ingredients preparation
  • 33g
    egg yolks
  • 11g
    granulated sugar

Beat together.

  • 117g
    milk

Bring to a boil and pour half of it on the egg mixture. Bring to 85°C.

  • 138g
    W3

Pour the milk-egg mixture on the chocolate and mix well.

  • 17g
    gelatin mass

Add and mix well. Leave to cool to 35°C.

  • 185g
    whipped cream 35%

Mix in.

Leave to rest overnight in the refrigerator at 5°C.

Finishing

ingredients preparation
  • Q.S.
    CHX-DC-10625

Finish with red fruits and a Jura Point White & Dark Callebaut® CHX-DC-10625.

Discover more recipes

CHOCRO-DONUT™ with chocolate custard

CHOCRO-DONUT™ with chocolate custard

CHOCRO-DONUT™ with chocolate crémeux

CHOCRO-DONUT™ with chocolate crémeux

Pistachio CHOCRO-DONUT™

Pistachio CHOCRO-DONUT™

CHOCRO-DONUT™ with white chocolate custard

CHOCRO-DONUT™ with white chocolate custard

CHOCRO-DONUT™ with cocoa and bacon

CHOCRO-DONUT™ with cocoa and bacon

Footer menu

  • Important links
    • Brands
    • Trends & Insights
    • Sustainability
    • Careers
    • Contact
    • Report a concern
  • Products
    • Chocolate
    • Chips & Chunks
    • Cocoa
    • Cacaofruit
    • Fillings
    • Coatings
    • Nuts
    • Decorations & inclusions
    • Food colorants
    • Personalisation sheets
    • View All
  • Segments
    • Confectionery
    • Bakery & Pastry
    • Dairy & Drinks
    • Ice Cream & Desserts
  • Services
    • Trends, Co-creation and Inspiration
    • Technical and R&D
    • Sourcing
    • Chocolate Academy
    • Sustainable Choices Support

Account & settings

My Barry Callebaut
© 2025 Barry Callebaut. all rights reserved

Footer - meta navigation

  • Responsible Disclosure Policy
  • Legal information
  • Privacy & cookie policy
  • Cookie settings

Navigation

Ogonblink

Main menu (mobile)

  • Products
  • Segments
  • Services
  • Brands
  • Trends & Insights
  • Sustainability
    • About sustainability
    • Forever Chocolate
    • Sustainability stories
    • ESG
  • About Us
    • About Us
    • Investor Relations
    • Media
    • Our history
My Barry Callebaut
  • Careers
  • Contact

Choose your region.

Brand not available in your region

Loading...
Loading