Donut Choux

Grams
Choux Paste
Tegral Choux 500
Oil 225
Water 1100
Choux Paste total 1825
Custard Cream
Ambiante 500
Cremyvit 375
Water/Milk 1000
Custard Cream total 1875
Chocolate Glaze
Belcolade Lait Selection 03X5/G 500
Chocolate Glaze total 500

Working Method

Choux Paste
  1. Pour the water and oil onto the Tegral Choux Mix
  2. Mix in planetary mixer with beater for 2 minutes on medium speed. 
  3. Scrape down, then continue to mix for 2 minutes on medium speed. 
  4. Pipe into a donut shape with star nozzle. 
  5. Bake in deck oven at 185°C (40% top and 60% bottom heat) for 15 minutes with dampers closed. 
  6. Bake a further 25 minutes at 180°C with damper open.

Custard Cream
  1. Whip Ambiante as per instructions. Set aside. 
  2. With a whisk, combine Cremyvit with water/milk. 
  3. Whip for 1 minute, rest for 5 minutes and mix again for a further 1 minute until homogenous. 
  4. Mix Ambiante and Cremyvit together.

Chocolate Glaze
  1. Melt Belcolade Lait / Blanc Selection at 40°C to 45°C 
  2. Dip top side of donut choux.

Assembly
  1. Pipe donuts with custard cream filling.
  2. Glaze donuts with melted chocolate.

About this recipe

Complexity level: