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.


Created by
  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates


Ingredients Preparation
  • 1000g
  • 30g
  • 100g
    melted butter
  • 100g
    granulated sugar
  • 20g
  • 550g
  • 50g

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


  • 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
    Pure Pistachio Paste
  • 22g
    gelatin mass

Pour the milk-egg mixture on the paste and the mass and mix well.

  • 185g

Add at 35°C and mix well.

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


Ingredients Preparation
  • Q.S.
    Pure Pistachio Paste
  • Q.S.
    Pistachio Bresilienne

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. 

Get in Touch