CHOCRO-DONUT™ with chocolate custard

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.


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.

Chocolate custard

Ingredients Preparation
  • 472g
    whole milk


  • 62g
    granulated sugar
  • 95g
    egg yolks
  • 17g
    corn starch

Beat together.
Pour the hot milk on the egg mixture and bring to a boil.

  • 103g

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

Ingredients Preparation
  • 4g
    granulated sugar
  • 4g

Bring to a boil until you obtain a syrup.

  • 40g
    Cocoa mass


  • 180g

Mix in and add the syrup. Use at 35°C.


Ingredients Preparation
  • Q.S.
    Crispearls™ Milk

Finish with the fondant sugar dough with chocolate and milk Callebaut® Crispearls™ CEM-CC-M1CRISP.

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