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

Dough

ingredients	preparation
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 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.

Pistachio crème

ingredients	preparation
185g Whole milk	Heat.
112g granulated sugar 74g egg yolks 15g corn starch	Beat together. Pour the hot milk on the egg mixture and bring to a boil (85°C).
107g NPO-PI1 22g gelatin mass	Pour the milk-egg mixture on the paste and the mass and mix well.
185g butter	Add at 35°C and mix well.
Leave to rest overnight in the refrigerator at 5°C.

Finishing

ingredients	preparation
Q.S. NPO-PI1 Q.S. NAO-CR-PI3724	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.

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