Merry Christmas everyone & Happy New Year !!
Hope it is on time to do that still.
Today sharing is CRONUT.
What is CRONUT?
Cronut is best described as ” Half croissant, half donut”. It is made from a laminated dough more like croissant, which is sugared, then filled with custard and glazed.
Who invented Cronut?
This cronut attributed to Chef Ansel for Dominique Ansel Bakery in New York City.
How I know Cronut?
I am a fan for the American comedy series called” 2 broke girls”.This series are funny but it is adultery element at times. Story was about 2 girls met each other when they are at the lowest point, no money and no career. So they found each other and began their life as waitresses. Although they might live small ,their dream to open a cupcake shop is big. One of the episodes was talking about the trend of “cronut” in New York City called” And the cronut”.
New Yorkers went crazy over this deep fried laminated dough. Every customers are allow to buy few at one time. The queue to buy this sweet dough is extremely time consuming.
So,I thought I must try this. I love croissant and I love donuts. What’s not to like?
Here is the imitation of these “cronut”.Of course will never get the real recipe.
Chef has taken many days and many trials to come up with the right texture.
So bear with me of this sharing. Just indulge once in life, no biggie.
Just a sharing of what is new and why is so good about it!
HOW TO MAKE CRONUTS
Recipe from “Sortedfood.com”
- milk (60ml)- I used Liddells lactose free full cream milk
- warm water (65ml)
- dried yeast (6g)
- cold, diced butter (150g)-I used Western Star unsalted butter
- plain flour (125g)
- strong flour (125g)
- caster sugar (30g)
- 1/2 tsp salt
- bowl of vanilla sugar
- creme patisserie
How to make cream patisserie : http://wp.me/p3PiK3-8d
- bowl of icing sugar
- 1 lemon
whisk the milk, water and yeast together in a bowl.
pulse the cold butter and flours in a food processor or rub it between your fingers until it resembles breadcrumbs… but still has a few lumps.
stir the sugar and salt into the flour mix and ti everything into the wet bowl.
stir together a little, then get your hands involved to bring it into a dough.
cover loosely with clingfilm and leave it to rest for 2 hours.
roll the rested dough out on a floured surface to about 1cm thick, aiming for a rectangle that is twice as long as it is wide.
fold the dough into thirds so that the last third overlaps the other two.
turn the dough through 90 degrees and repeat the process twice more.
cover with clingfilm and leave in the fridge to rest for at least 4 hours, overnight is better.
roll the dough out once more, to the thickness of a pound coin (1/2 cm) then use cutters to shape your doughnuts.
lay them on a floured tray and cover with a clean tea towel at room temperature to rise for another hour.
fry them, a few at a time, in a few centimetres of oil heated to 170ºC for 2 minutes on each side until puffed up and golden.
drain on kitchen roll briefly then toss in vanilla sugar before leaving to cool.
inject the vanilla custard into the cronuts at 5 or 6 points around the ring using a piping bag with small nozzle or syringe.
mix enough lemon juice with the icing sugar to create a glacé icing and colour them (optional) to your preference.
drizzle over the cooled and filled cronuts, allow to set and tuck in!
I know I know…Why not laminated as the real cronut? GOsh,wish i could take his recipe.This is the first trial, got to do with some big secret methods I wish to know.
Sugar the cronut, then pipe in some fresh pastry cream, then finally glazed. The sugar content seems alot and normally up to this stage,my tooth is aching from calculating the amount of sugar added. Once try it, the combination is not as sweet as you think. Unsure what is the reason but I will try once in my life.That’s it.
Please share this to all your friend, 2 cronuts for each person is good. Only my husband enjoys this the most. After this batch, no more for long long time…Better watch out for the sugar.
I wonder sugar in America must be extremely low in price?
1.Ensure all your ingredients are cold.
2.I will prefer thicker of the dough.So once you roll out to cut the cronut shape, try rolling into 1cm in thickness.
3.Allow to proof until it rises up more.
4.Skip the sugar dusting or remove the glaze if prefer less glazing.
5.Must keep the pastry cream, the more the better.
Happy trying something new in once life ^_^