Homemade Cronuts a'la The New York Way

8
Servings
3d
Prep Time
1.30h
Cook Time
3d 1h 18m
Ready In


"The Cronut (which incorporates both the concepts of the croissant and the doughnut) was invented by Dominque Ansel, a New York Pastry Chef who is the owner of "Dominique Ansel Bakery" in the SoHo neighborhood of New York City. Soon after the cronut became public, a national craze for this donut resulted. This pastry requires Love and Care, like tending a beautiful garden for three days. Though it seems labor intensive, I'd like to highlight that making pastry is a work of art and personally I find it very pleasurable and rewarding; the results are amazing and a learning experience. In addition, it is not all consuming because the steps are broken up, you just pick-up where you left off. It is essential to have all your ingredients prepared and ready before hand (mise en place)."

Original recipe yields 8 servings
OK
  • FOR THE PASTRY DOUGH
  • FOR THE BUTTER BLOCK
  • VANILLA ROSE GANACHE:
  • FOR WHIPPED LEMON GANACHE
  • FOR CHAMPAGNE CHOCOLATE GANACHE
  • For FLAVORED SUGARS
  • FOR VANILLA SUGAR
  • FOR MAPLE SUGAR
  • FOR ORANGE SUGAR
  • FOR GLAZES
  • ROSE GLAZES
  • LEMON GLAZE
  • CHAMPAGNE-CHOCOLATE GLAZE

Nutritional

  • Serving Size: 1 (549.3 g)
  • Calories 1607.6
  • Total Fat - 77.2 g
  • Saturated Fat - 44.3 g
  • Cholesterol - 243 mg
  • Sodium - 1142.2 mg
  • Total Carbohydrate - 222.6 g
  • Dietary Fiber - 8.5 g
  • Sugars - 156.3 g
  • Protein - 15.8 g
  • Calcium - 127.5 mg
  • Iron - 5.3 mg
  • Vitamin C - 66.5 mg
  • Thiamin - 0.4 mg

TWO DAYS BEFORE


MAKE THE GANACHE:


Step 1

Prepare one of the ganache recipes below and refrigerate until needed.

TO MAKE THE PASTRY DOUGH


Step 2

Combine the bread flour, salt, sugar, yeast, water, egg whites, butter, and cream in a stand mixer fitted with a dough hook. Mix until just combined, about 3 minutes. When finished the dough will be rough and have very little gluten development.

Step 3

Lightly grease a medium bowl with nonstick cooking spray. Transfer the dough to the bowl. Cover with plastic wrap pressed directly on the surface of the dough, to prevent a skin from forming. Proof the dough in a warm spot until doubled in size, 2 to 3 hours.

Step 4

Remove the plastic wrap and punch down the dough by folding the edges into the center, releasing as much of the gas as possible. On a piece of parchment paper, shape into a 10-inch (25 cm) square. Transfer to a sheet pan, still on the parchment paper, and cover with plastic wrap. Refrigerate overnight.

TO MAKE THE BUTTER BLOCK


Step 5

Draw a 7-inch (18 cm) square on a piece of parchment paper with a pencil. Flip the parchment over so that the butter won't come in contact with the pencil marks. Place the butter in the center of the square and spread it evenly with an offset spatula to fill the square. Refrigerate overnight.

ONE DAY BEFORE


FOR LAMINATE:


Step 6

Remove the butter from the refrigerator. It should still be soft enough to bend slightly without cracking. If it is still too firm, lightly beat it with a

Step 7

Rolling pin on a lightly floured work surface until it becomes pliable. Make sure to press the butter back to its original 7-inch (18 cm) square after working it.

Step 8

Remove the dough from the refrigerator, making sure it is very cold throughout. Place the dough on a floured work surface. Using the rolling pin, roll out the dough to a 10-inch (25.5 cm) square about 1 inch (2.5 cm) thick. Arrange the butter block in the center of the dough so it looks like a diamond in the center of the square (rotated 45 degrees, with the corners of the butter block facing the center of the dough sides). Pull the corners of the dough up and over to the center of the butter block. Pinch the seams of dough together to seal the butter inside. You should have a square slightly larger than the butter block.

Step 9

Very lightly dust the work surface with flour to ensure the dough doesn't stick. With a rolling pin, using steady, even pressure, roll out the dough from the center. When finished, you should have a 20-inch (50 cm) square about 1/4-inch (6 mm) thick. (This is not the typical lamination technique and is unique to this recipe. When rolling out dough, you want to use as little flour as possible. The more flour you incorporate into the dough, the tougher it will be to roll out, and when you fry the At-Home Cronut pastries they will flake apart.)

Step 10

Fold the dough in half horizontally, making sure to line up the edges so you are left with a rectangle. Then fold the dough vertically. You should have a 10-inch (25.5 cm) square of dough with 4 layers. Wrap tightly in plastic wrap and refrigerate for 1 hour.

Step 11

Repeat steps 3 and 4. Cover tightly with plastic wrap and refrigerate overnight.

THE DAY OF


CUT DOUGH


Step 12

On a lightly floured work surface, roll out the dough to a 15-inch (40 cm) square about 1/2-inch (1.3 cm) thick. Transfer the dough to a half sheet pan, cover with plastic wrap, and refrigerate for 1 hour to relax.

Step 13

Using a 3 1/2-inch (9 cm) ring cutter, cut 12 rounds. Cut out the center of each round with a 1-inch (2.5 cm) ring cutter to create the doughnut shape.

Step 14

Line a sheet pan with parchment paper and lightly dust the parchment with flour. Place the At-Home Cronut pastries on the pan, spacing them about 3 inches (8 cm) apart. Lightly spray a piece of plastic wrap with nonstick spray and lay it on top of the pastries. Proof in a warm spot until tripled in size, about 2 hours. (It's best to proof At-Home Cronut pastries in a warm, humid place. But if the proofing area is too warm, the butter will melt, so do not place the pastries on top of the oven or near another direct source of heat.

FRY DOUGH:


Step 15

Heat the grapeseed oil in a large pot until it reaches 350 degrees F (175 degrees C). Use a deep-frying thermometer to verify that the oil is at the right temperature. (The temperature of the oil is very important to the frying process. If it is too low, the pastries will be greasy; too high, the inside will be undercooked while the outside is burnt.) Line a platter with several layers of paper towels for draining the pastries.

Step 16

Gently place 3 or 4 of them at a time into the hot oil. Fry for about 90 seconds on each side, flipping once, until golden brown. Remove from the oil with a slotted spoon and drain on the paper towels.

Step 17

Check that the oil is at the right temperature. If not, let it heat up again before frying the next batch. Continue until all of them are fried.

Step 18

Let cool completely before filling.

TO MAKE THE GLAZE


Step 19

Prepare the glaze below that corresponds to your choice of ganache.

Step 20

Make flavored sugar: Prepare the decorating sugar on page 208 that corresponds to your choice of ganache.

TO ASSEMBLE


Step 21

Transfer the ganache to a stand mixer fitted with a whisk. Whip on high speed until the ganache holds a stiff peak. (If using the Champagne-chocolate ganache, simply whisk it until smooth. It will be quite thick already.)

Step 22

Cut the tip of a piping bag to snugly fit the Bismarck tip. Using a rubber spatula, place 2 large scoops of ganache in a piping bag so that it is one-third full. Push the ganache down toward the tip of the bag.

Step 23

Place the decorating sugar that corresponds to your choice of ganache and glaze in a bowl.

Step 24

Arrange each At-Home Cronut pastry so that the flatter side is facing up. Inject the ganache through the top of the pastry in four different spots, evenly spaced. As you pipe the ganache, you should feel the pastry getting heavier in your hand.

Step 25

Place the pastry on its side. Roll in the corresponding sugar, coating the outside edges.

Step 26

If the glaze has cooled, microwave it for a few seconds to warm until soft. Cut the tip of a piping bag to snugly fit a #803 plain tip. Using a rubber spatula, transfer the glaze to the bag. Push the glaze down toward the tip of the bag.

Step 27

Pipe a ring of glaze around the top of each At-Home Cronut pastry, making sure to cover all the holes created from the filling. Keep in mind that the glaze will continue to spread slightly as it cools. Let the glaze set for about 15 minutes before serving.

SERVING INSTRUCTIONS:


Step 28

Because the At-Home Cronut pastry is cream-filled, it must be served at room temperature.

Step 29

Storage instructions: Consume within 8 hours of frying. Leftover ganache can be stored in a closed airtight container in the refrigerator for 2 days. Leftover flavored sugar can keep in a closed airtight container for weeks and can be used to macerate fruits or sweeten drinks.

FOR THE GANACHES


Vanilla Rose Ganache


Step 30

Soak the gelatin sheet in a bowl of ice water until soft, about 20 minutes. If using powdered gelatin, sprinkle 1 teaspoon (2.3 grams) gelatin over 1 tablespoon (15 grams) water in a small bowl, stir, and let sit 20 minutes to bloom.

Step 31

Combine the heavy cream and vanilla bean seeds in a small pot and bring to a boil over medium heat. Remove from the heat.

Step 32

If using a gelatin sheet, squeeze out any excess water. Whisk the bloomed gelatin into the cream until the gelatin is dissolved.

Step 33

Place the white chocolate in a small heatproof bowl. Pour the hot cream over the chocolate and let stand for 30 seconds.

Step 34

Whisk the white chocolate and hot cream until smooth. Add the rose water and whisk until fully blended. Cover with plastic wrap pressed directly onto the surface of the ganache, to prevent a skin from forming. Refrigerate overnight to set.

Whipped Lemon Ganache:


Step 35

Soak the gelatin sheets in a bowl of ice water until soft, about 20 minutes. If using powdered gelatin, sprinkle 2 teaspoons (5 grams) gelatin over 2 tablespoons (30 grams) water in a small bowl, stir, and let sit 20 minutes to bloom.

Step 36

Combine the cream, lemon zest, and sugar in a small pot and bring to a boil over medium heat. Remove from the heat.

Step 37

If using gelatin sheets, squeeze out any excess water. Whisk the bloomed gelatin into the cream until the gelatin is dissolved.

Step 38

Place the white chocolate in a small heatproof bowl. Pour the hot cream over the chocolate and let stand for 30 seconds.

Step 39

Whisk the white chocolate and hot cream until smooth. Let the ganache cool to room temperature.

Step 40

Whisk in the lemon juice. Cover with plastic wrap pressed directly onto the surface of the ganache, to prevent a skin from forming. Refrigerate overnight to set.

Champagne Chocolate Ganache:


Step 41

Combine the water, 2 tablespoons (26 grams) of the Champagne, and the cocoa powder in a small bowl. Mix to a smooth paste.

Step 42

Combine the cream and the remaining 1/4 cup (76 grams) Champagne in a small pot and bring to a boil over medium heat. Remove from the heat.

Step 43

Whisk the egg yolks and granulated sugar together in a small bowl. Stream one-third of the hot cream mixture into the egg yolks, whisking constantly until fully blended, to temper them. Whisk the tempered yolks into the remaining hot cream. Return the pot to medium heat.

Step 44

Keep whisking! Continue to cook the custard over medium heat until it reaches 185 degrees F (85 degrees C). The custard will turn pale yellow and thicken so that it coats the back of a spoon. Remove from the heat and whisk in the cocoa powder paste until fully incorporated.

Step 45

Place the chocolate in a medium heatproof bowl. Strain the custard through a small sieve over the chocolate. Let stand for 30 seconds.

Step 46

Whisk the chocolate and custard until smooth. When finished, the ganache will have the consistency of yogurt. Reserve 1/4 cup (50 grams) for the glaze. Cover with plastic wrap pressed directly onto the surface of the ganache, to prevent a skin from forming. Refrigerate overnight to set.

FLAVORED SUGARS


Step 47

Combine the sugar and its flavoring in a small bowl. Reserve until needed.

GLAZES


Step 48

Warm the fondant in a small bowl in the microwave in 10-second intervals, stirring between intervals. When the fondant is slightly warm, about 20 seconds, add the corresponding flavor and stir until fully blended.

Tips & Variations


  • Nonstick cooking spray as needed
  • SPECIAL EQUIPMENT:
  • Stand mixer with dough hook and whisk attachments
  • Ruler
  • Large offset spatula
  • 3 1/2-inch (9 cm) ring cutter
  • 1 inch (2.5 cm) ring cutter
  • Deep-frying thermometer
  • 2 uncut piping bags
  • Wilton #230 Bismarck metal tip or other Bismarck tube
  • Ateco #803 plain tip (5/16-inch/0.8 cm diameter)

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