I’m assuming that since you’re on a food blog you’ve
probably heard about “cronuts,” but just in case,
here’s a quick review.
This croissant/doughnut hybrid was invented by Dominique
Ansel at the Dominique Ansel Bakery in New York City. It became an overnight
sensation, and now people stand in line for hours just for a chance at getting
one of the precious few that are made each day.
craze, and receiving a scary number of food wishes for it, I decided to give it
a go, if for no other reason than to save a few of my NYC friends the humiliation of being Instagrammed standing in that line.
Since I’ve never tasted a cronut, what follows is purely an
educated guess, but I think I got pretty close. Maybe one of you New Yorkers
will mail me one, so I know for sure? My game plan was simple. Make a slightly
sweet, yeasty, doughnut-esque dough, which I’d then layer with butter, using
the classic croissant technique.
culinary school, thirty years ago. So, instead of going by the book, or even
looking in a book, I winged it, and not only that, I streamlined things too.
Instead painstakingly pounding out perfectly sized slabs of cold butter, I
decided to try simply spreading softened butter instead. I also threw caution
to the wind, and pulled off the rare and terrifying “double fold and turn,” and
lived to tell the tale.
Part 2, but spoiler alert…these were awesome. I did two different versions, one
regular, and one with an extra “fold and turn” which resulted in a taller, and
even more impressive cronut. Stay tuned!
whisk to combine.
a soft sticky dough ball forms.
This recipe has already been read 336 times!