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
crispy cronuts.
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.
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.
degrees F. for about 1 1/2 to 2 minutes per side. Click here to watch Part 1.