New Yorkers have gone absolutely crazy for cronuts, the brilliant hybrid between two beloved pastries: the donut and the croissant. Crowds are lining up outside Dominique Ansel Bakery in NYC’s Soho neighbourhood for hours to get their hands on this genius breakfast collaboration, and a black market has even emerged selling cronuts at over a 900% mark up. Fortunately, you no longer need to be in New York City, wait in line, or pay an outrageous price for these wonderful, decadent treats, and just follow this recipe to make a version of the flaky, fried cronut at home.
"Half croissant, half doughnut — the pastry hybrid created by Chef Dominique Ansel that is taking the world by storm. After it’s launch on May 10, 2013, Cronut fans spanned the world from Berlin to Singapore, making it the most viral dessert item to date."
Dominique Ansel Bakery
Open the can of crescent rolls and separate into 4 rectangles, then stack 2 of the rectangles on the remaining rectangles. Next, fold widthwise so that the dough creates a tall stack. Then, use a circular biscuit cutter to form the cronut, and use a smaller circular biscuit cutter to remove the inside doughnut hole.
The pastry cream
Cronuts can be filled with a sweet and gooey pastry cream. Use a heavy saucepan to bring to a boil 480 ml (1 pint or 2 cups) of full fat milk, 30g (1/4 cup) of white sugar and vanilla. Whisk the egg yolks in a separate bowl and add the corn starch. Once the milk boils, slowly pour the mixture into the bowl with eggs and cornstarch, while continuously whisking. Transfer the entire mixture back to the heavy saucepan, and bring to a light boil, making sure to stir continually. Remove from heat once the mixture becomes thick. Let cool.
In a saucepan on low heat, mix together the full fat milk and vanilla extract. Pour in confectioners' sugar and slowly whisk until it is all mixed together. In order to prevent clumping before serving, keep the mixture in the saucepan, but let it bathe in a large bowl of hot water.
Frying the cronuts
In a deep fryer or heavy saucepan, heat grape seed oil so that it reaches about 190°C/375°F. Stick the dough into the hot oil. Fry each side so that it turns a golden brown colour.
Assembling the cronuts
Fill the pastry cream in a pastry bagel or squeeze bottle. Insert the nozzle and squeeze the pastry cream inside the sides of the cronut as a filling. Drizzle the icing on top. Serve immediately.
What you'll need
Dough 390g (3 cups) grape seed oil 1 package premade crescent dinner rolls
Glaze 60ml (1/4 cup) whole milk 260g (2 cups) confectioners' sugar 1 teaspoon vanilla extract
Pastry Cream 480ml (2 cups) full fat milk 30g (¼ cup) white sugar 4 egg yolks 1 teaspoon pure vanilla extract 30g (¼ cup) cornstarch