HAPPY NEW YEAR – 2018!!

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Cronuts are a hybrid of a croissant and a donut. Invented by New York City pastry chef Dominique Ansel of Dominique Ansel’s Bakery four years ago.

Basically these donuts make people go nuts, at least as per the Dominque Ansel’s bakery. Every morning, as early as 5.00 am, this bakery get hundreds of people queuing in line just to get their hands on at-least a maximum of two decadent delicious hybrid dessert for as low as Ksh 500 – $5 a piece. In his cook book, this recipe takes 3 days for you to get the same results as that of his bakery. 3 EFFING DAYS!!! OMG!! “Rolls eyes”. The first day is all about making the dough. The second day is about -laminating the dough- or in other words – sandwiching the rolled dough with cold butter, rolling it,  folding it and ice-boxing – “refrigerating” it between minutes and hours. Day three is cutting the dough using circular cookie cutters, frying them in a 350 degrees grape seed oil and lastly, adding your sweet filling by injecting them into the cronuts, or topping them with a ganache.

Chef Dominique -makes one flavor per month to meet demands and sells a maximum of only two pieces per person each day. He makes over 315 pieces a day, and they sell out in one hour. Named the worlds best pastry chef in 2017, by the worlds’50 best restaurants awards. With all the outlets that he has, he sticks to one major rule. NO CUTTING THE LINE. Be it the first lady, his family, a celebrity or regular person.

I decided to give this a go, and see what my results would look like. It took me less than 3 days for sure, but BOY!! its serious work. I would advise you, that you definitely need a weekend to prep this recipe. Shall we begin?

Making “Cronuts”

Prep time: 15 mins   Proof & ice box time:  4 hours   Cook time: 20 mins

Total time: 4 hours 35 mins

MAIN INGREDIENTS:

  • 2 -1/4 teaspoons of active dry yeast
  • 1 teaspoon of salt
  • 2 Rounded teaspoons of sugar
  • 1/8 teaspoon of nutmeg
  • 3 -1/2 cups of all purpose flour
  • 1/2 cup of milk
  • 1/2 cup of warm water
  • 2 teaspoons of vegetable cooking oil
  • 1 teaspoon of vanilla extract
  • 1 large egg
  • 5 Tablespoons of butter /Margarine
  • 1/4 cup of extra all purpose flour

Important tools used:

  • Ice box – “Fridge”
  • Stand Mixer – with dough hook
  • whisk
  • Circular cookie cutters – Large & small
  • Rolling pin
  • paper towels /serviettes
  • Clear cling foils
  • Baking tray

INSTRUCTIONS:

Step 1: Activating the yeast.

In a large bowl, mix: -warm water + active dry yeast and let it sit for 5 mins in a warm area. It should get foamy and smell boozy to know if its ready.

Step 2: Add the other ingredients.

In the same bowl with the yeast mix, add all the other ingredients {EXCEPT} the flour and the butter. Mix everything with a whisk, then connect it with your stand mixer + dough hook.

Step 3: Make the dough

Into the wet ingredients, add in the flour gradually while mixing, by hand, then eventually with the stand mixer. To know if the dough is ready, it should be sticky and no flour is at the bottom of the bowl.

Step 4:  1st – ice boxing – Refrigeration = 30 mins

Take out the dough from the bowl, wrap it in a clear foil and place it in the fridge for 30 mins to chill.

Step 5:  Laminating with butter & 2nd ice boxing – 30 mins.

Take the dough out from the icebox, using the extra flour, generously flour a clean counter top. Roll out the chilled dough into an 18 x 9 inch rectangular shape. NB: THIS PART – YOU CAN USE -COLD OR SOFT BUTTER”. I used soft margarine. The middle part of the rectangle, I smeared the butter -as shown below -and folded the sides inwards. Cover the buttered dough with clear cling foil, place it in the ice box for another 30 mins to chill.

Step 6:  2nd rolling & 3rd Ice boxing – 1 hour

Take out the dough, roll it out on a generously floured surface into a rectangle. NB:  ONLY IF YOU ARE USING SOFTENED BUTTER – add a second coating to the middle part of the rolled out dough. Fold in the ends. Cover with a clear cling foil and place in the fridge for 1 hour to chill.

Step 7:  3rd rolling & 4th ice boxing – 1 hour

Remove the chilled dough, Generously flour the surface, and roll it out into a rectangle. Fold and roll it out again into the same shape. Cover with cling foil, and ice box it to chill for 1 hour.

Step 8:  Cutting the dough & frying them.

Get the dough out, roll it into the same shape with a thickness of 1 inch. Get your circular cookie cutter, cut them out. Get either a smaller cookie cutter or a piping nozzle in order to make smaller holes in the middle. Place them on a floured baking tray – allow them to proof for 30 mins in a warm area. Preheat a sauce pan with cooking oil , and fry them till golden brown.

Step 9:  Cooling  & serving

Have a dish ready -aligned with paper towels / serviettes, place them cooked cronuts to drip off excess oil and cool completely. NB: AS THEY COOL, YOU CAN PREP THE GLAZING /FILLINGS. I decided not to make them into a dessert.

Final results.

The outside is very crunchy, with a soft layered inside. Its definitely not sweet by itself, but you can definitely add in different flavored cream fillings, jam and chocolate ganaches to cater as a dessert.

This recipe calls for the same technic as that of a croissant or a puff pastry. If you aren’t familiar with these recipes, I will make sure to have them available in 2018. If you’d love to see me bring other recipes courtesy of Ansel’s bakery, Subscribe, give this recipe a thumbs up and leave a comment below.

Can you see these layers of membrane when you cut it in half? In between those layers -normally lies the jams /chocolate ganaches and cream filling – making them a decadent dessert.

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Acres & Acres of Love.

TD.

Tastie Dine - Author

Hi, am Ms Biwott and this is my foodie bubble and journal of endless re-creation of food, drinks and more dessert. Be part of the gang by subscribing!

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