Cronuts

Last Updated on October 17, 2024

Cronut was invented by Dominique Ansel, a native Parisian and master pastry chef, in a French restaurant in New York. It is a fried sweet pastry similar to a doughnut, something between a croissant and a donut, but the dough for cronuts is flaky. Usually the cronuts are topped with some kind of glaze, but all you need to do is sprinkle them with icing sugar.

Ingredients:

Recipe for 12 cronuts: For the dough: 500 g smooth flour 365 g softened butter 60 g of caster sugar 42 g of yeast 15 g of salt 1 pk large egg white 1 tbsp whipping cream 260 ml cold water flour for sprinkling For the icing: 150 g of caster sugar 100 ml of whipping cream Other: baking paper, food foil, oil, processor

Procedure:

Place flour with sugar and salt in the bowl of the food processor, add softened butter, egg white, water and crumbled yeast, let the processor work until a dough forms.

Transfer the dough to a bowl brushed with vegetable oil and cover with cling film. Let rise, in a warm place, for 90 minutes.

Roll the rest of the room temperature butter between two sheets of baking paper, work out a square 20×20 cm, put it in the fridge and leave it to harden for a while.

Knead the risen dough in the bowl. Grasp the dough by the edge and press it into the middle, working your way around the perimeter. Transfer the dough to a floured surface, roll out a square of approximately 25cm one edge. Place a sheet of butter from the refrigerator on top of the dough, so that the corners of the butter are about halfway up the sides of the dough sheet. Fold the overhanging dough over the butter to form an envelope and bring the edges together. Roll out into a rectangle and fold the longer side into thirds.

Wrap the sheet in clingfilm and place in the fridge to chill for 30 minutes, then roll out the dough into a rectangle, repeating the previous folding and chilling process twice more.

Roll the prepared dough on a floured surface into a sheet about 1.5 cm high and cut out individual cronuts. Cover them with oiled cling film and leave them to rise for 20-30 minutes.

Fry the baked cronuts briefly in 175 °C oil for about 1.5 minutes on each side and then leave them to cool on a wire rack.

Just sprinkle the hot cronuts with icing sugar or top with glaze. For example, try a sugar glaze by letting the sugar caramelize in a heavy-walled pot until light brown, then removing the pot from the heat source and pouring the cream over the sugar in the pot, returning it to the fire or other heat source, stirring until completely dissolved. Pour the briefly cooled caramel glaze over the cronuts.

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Recommendation:

The cake is best prepared in a very cool room and on as cold a surface as possible, such as a cool marble slab.

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