As promised, here’s the finale to our two-part cronut
extravaganza! The series concludes with me frying the two batches – the first
half fried as prepared in the last video, but the second half of the dough
received an additional tri-fold, which resulted in a much higher, but less
Both were very good, and the second batch was more
impressive looking, but I’m thinking that for a true croissant/doughnut hybrid, thinner and with less layers may be the
way to go.
Of course, if you’re
going to fill yours with vanilla custard, as is the custom in NYC, then the taller, airier
cronut is probably a better delivery system. Rest assured, further exploration is inevitable.
In case you’re wondering, the second half of the dough was
frozen overnight, and then thawed in the fridge until soft enough to work with,
so it seems as though making and freezing this would be problem. I hope you
give this a try soon. Enjoy!
Note: These cronuts were fried in grapeseed oil, at 350
degrees F. for about 1 1/2 to 2 minutes per side. Click here to watch Part 1.
Just a little warm weather reminder for a few of my personal favorite summer recipes. If I had to, I could survive exclusively on corn, tomatoes, BLT’s, and strawberries…at least for 3 months. If something strikes your fancy, click on the title and away you go. Enjoy!
Tomato and “Dirt” Salad
With a name like “dirt salad,” you know it’s going to be great!
Homemade Strawberry Soda
The video Big Soda doesn’t want you to see.
Mexican Grilled Corn aka “Elote”
This is the best way to eat corn. Not one of the best. The best.
I know, it sounds too good to be true.
It’s always nice when you start out making one thing,
and it unexpectedly turns into something else, which ends up being far better
than you expected. Such was the case with this quite homely, yet amazingly
delicious sweet corn and wild mushroom spoonbread.
I was trying to do a simple, wild mushroom-studded,
sweet corn casserole to reinforce our holiday side dish repertoire, and before I
knew it, I was eating the best, most flavorful cornbread dressing I’d ever
tasted. Not only that, but we completely eliminated the step of having to make
corn bread first!
Of course, I wish I could do stuff like this on purpose, but
like my golf buddies used to say, “better lucky, than good.” The only drawback,
as I obsessed over in the video, was the less that stellar appearance when it
came out of the oven.
I may try some type of gratin topping next time, but
honestly, this was so wonderful tasting that I can’t even pretend to be upset
over such superficial concerns. I
hope you give it a try soon. Enjoy!
Ingredients for 12 portions:
1/2 cup dried porcini mushroom pieces, softened in 1 cup hot
tap water, squeezed dry
1 stick (1/2 cup) unsalted butter
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon fine salt
1/2 teaspoon baking soda
1/4 tsp freshly ground black pepper
2 large eggs
1 cup buttermilk
1/4 cup milk
1 pound sweet corn, drained well
1/4 cup chopped green onions
oil to grease baking dish
Bake at 350 degrees F. for 30-35 min