Last month, I was reading one of my favorite blogs, Love Taza, and learned of a wondrous new pastry- the cronut. Croissant + Doughnut = Cronut. All of the flaky layers of the croissant, fried, filled with cream and iced, does it get any better? I’ve been dying to try one since, but as far as I know they’re only available in New York and London. A bakery owner in New York, Dominique Ansel, invented them and sells them, no more than two at a time on certain days of the week. People wait in line for hours, and once they get their pastries either eat them or sell them on Craigslist for $40- crazy! So all signs pointed to go on making these black market babies.
I used a slightly modified version of the dough recipe from Sorted, and converted everything in to standard measurements for ease of use. I highly recommend watching their video and learning a few of the techniques involved, you know, if you don’t happen to be a pastry chef.
- 1/4 cup milk
- 1/4 cup water
- 1 1/4 tsp yeast
- 3/4 cup butter
- 1 1/4 cup flour
- 2T sugar
- 1/2 tsp salt
- bowl of sugar
- 1 cup milk
- 2 T sugar
- 2 egg yolks
- 2T cornstarch
- 2 1/2 T sugar
- 1T butter
- 1/2 tsp vanilla
- 1/4 cup milk
- 1T butter
- 1 tsp vanilla
- 1/3 cup Nutella
- 1 tsp cornstarch
The recipe looks scary so I’ll try to break it down. I’m no culinary expert by any means, so if you are, feel free to leave some advice. Firstly, mix your water and milk and heat to 70 degrees. Add the yeast and let sit 8 minutes or until frothy looking. While that’s happening, cube your cold butter and lightly mix it with the flour, salt and sugar. Either a few pulses on a food processor will do, or use a pastry blender. Don’t over mix, you still want to have large chunks of butter.
Remove the dough from the saran wrap and roll out to 1 cm in thickness on a well floured surface. Fold the dough in to thirds so that the top layer overlaps the bottom two. Once that’s done, turn the dough 90 degrees and repeat. Roll it out and fold in to thirds a total of three times. Once complete, cover with saran wrap and refrigerate 4-12 hours. Once again, there should still be butter chunks present!
While your dough is rising, work on making the pastry cream, combine the milk and sugar and heat on medium. Mix your egg yolks, cornstarch and sugar in a separate bowl. Once the milk is boiling, remove from heat and gently drizzle in the egg mixture stirring constantly, you don’t want to cook the eggs! Once all has been combined, return to heat and stir until it starts to solidify. Once a pudding like texture, remove from heat and add the butter and vanilla.
Next up is the icing, combine the milk, butter and vanilla on the stove top on medium heat, once hot add the Nutella and stir until it dissolves. Add the cornstarch and stir until there are no more lumps present and the sauce has thickened to desired consistency.
Your dough should now be risen slightly more than pictured here, I think my house was a bit too cold this morning. This next step is where all of the science and hard work come to fruition. All of the layers you folded in to the dough, get puffed up by those beautiful butter chunks in to the light and flaky croissant we’ve all come to know and love.
The moment of truth is upon us, fill a pot with an inch or two of oil and fry 1-2 minutes on each side. The cronuts should be about two inches in thickness when finished and the layers will be visible.
Next, inject your pastry filling in to the center of the donut hole or around the edge of the doughnut. I used a medicine syringe and it worked really well. I stuck the doughnuts four times around the top.
Now ice and decorate! I used some sprinkles just for fun, but if you’re after a serious treat, maybe some chocolate shavings or using a second color of icing to drizzle across the top would be pretty.
And there you have the final product! About 16 hours of work (granted some of it will be spent sleeping) and oh so worth it! Delicious in every way, making these cronuts is a fabulous way to spend the loads of free time I’m sure you have. 😉
I’m not certain if I have enough stamina to make them again, but I’d definitely recommend trying it once, just for the delicious experience of trying a “hot new food item.” Your taste buds won’t be sorry!