Cronut
Servings: 8 cronuts
Calories: 590kcal
Cost: $9
The N.Y craze
Print Recipe
Equipment
- 1 Stand mixer
- 2 Baking trays
- 3 Pastry bowls
- 1 Digital thermometer
- 1 Rubber spatula
- 1 Dough scraper
- 1 Rolling Pin
- 1 Piping bag
Ingredients
Dough
- 250 g Bread flour
- 250 g All-purpose flour
- 18 g Instant yeast
- 12 g Salt
- 40 g Sugar
- 60 g Egg whites
- 190 g Water or milk
- 100 g Butter cubed
Butter For Folding
- 125 g European style butter softened
Pastry Cream
- 400 g Pastry cream/custard Recipe
Lemon Glaze
- 220 g Powdered sugar sifted
- 60 g Lemon juice
Frying
- 2 qt Frying oil
Instructions
Cronut Dough
- When it comes to creating delicious and flaky croissants, the key lies in the dough. While traditional croissant dough recipes call for a higher amount of fat, this particular recipe takes a slightly different approach by using less fat. To begin, start by combining the dry ingredients in a bowl. This includes the flours, sugar, salt, and yeast. If you prefer to use fresh yeast, simply crumble it over the liquid ingredients. Once the dry ingredients are combined, transfer them to a mixer bowl. Mix all the ingredients together on low speed until they are well combined. Then, increase the mixer speed and continue mixing until the dough starts to pull away from the sides of the bowl. Remember to scrape down the sides of the bowl as needed to ensure everything is fully incorporated. This process should take about 7 minutes. Check the internal temperature of the dough, which should read between 75-80ºF (25-27ºC). Once the dough has reached the desired temperature, shape it into a tight ball and transfer it to an oiled container. Cover the container with a wet towel or plastic wrap and allow the dough to rise in a warm area (around 75-85ºF/25-29ºC) for approximately 90 minutes, or until the dough has doubled in size. After the dough has risen, turn it out onto a countertop and gently punch it down. Shape the dough into a tight oval, then flatten it slightly. Cover the dough and place it in the freezer for 15 minutes on each side. This step helps to slow down the fermentation process and prepares the dough for lamination. Once the dough has chilled in the freezer, you can choose to either refrigerate it for an additional hour or up to 12 hours before moving on to the lamination process.
Folding Process/Tourage
- Give 3 single turn (letter fold). The first turn gives 7 layers. The second turn gives 19 layers. The third turn gives 55 layers. Roll out chilled dough into a ≈7X22-inch/18x55cm rectangle. Spread softened butter evenly to cover the entire surface of the dough. Fold like a business letter giving then the first single turn – Flatten a bit, cover and chill for 30 min to relax. On a floured work surface, roll out dough, seams set from noon to 6 into a ≈7X22-inch/18x55cm rectangle. Fold like a business letter again giving the second single turn. Brush out any excess flour before folding. Repeat this step once. Wrap up and chill for 20 min to relax. Roll out pastry a bit and chill again for an hour. Flatten pastry into an even 16X8.5X0.5-inch/42x22x1.25cm rectangle; cover and chill overnight. Cut out pastry into 8x3.5-inch/9cm diameter rounds. Make a hole using a 1.2-inch/3cm cookie cutter. Arrange cronuts on tray lined with a silicone mat. Save scraps for next batch or cut into samples to fry. Cover cronuts loosely with plastic wrap and let proof for about 90 minutes or until it reaches 1.4-inch/3.5cm height. For better handling, chill proofed cronuts 30 minutes prior frying.
Lemon Glaze
- Mix lemon juice with powdered sugar.
Frying Cronuts
- Heat up 2 Qt/2L frying oil to 375ºF/190ºC. Fry the proofed cronuts a few minutes per side. Transfer on paper towels. Glaze cronuts lightly while still warm. Let cool and stuff with custard. Add zest if desired. Enjoy cronut within 3 hours!
Nutrition
Serving: 125g | Calories: 590kcal
