Cronut Recipe Dominique Ansel | Cronuts In 3 Flavors | How To Make Cronuts | Bake and Toss скачать в хорошем качестве

Cronut Recipe Dominique Ansel | Cronuts In 3 Flavors | How To Make Cronuts | Bake and Toss

Today I'm sharing with you Cronuts Recipe. Cronuts are the donuts that make people go crazy! They have the shape and flavor of a donut, yet feature the crispy, sweet, flaky texture of a buttery croissant. Invented by Chef Dominique Ansel in his New York bakery, cronuts are a fun dessert popular in the baking world. To make cronuts, we make a buttery croissant dough that is cut into donut shapes and then fried. The cronuts have a cream or fruit filling and are topped, coated in sugar and topped with cream and sometimes a sugar glaze. This recipe has several steps and takes some time, but it's a fun weekend project and produces treats that everyone is sure to remember. Now you get to enjoy Cronuts at your home where ever you are around the world. Here I'm sharing with you three flavours you can make at your home easily : Pastry Cream, Cream Cheese Glaze ( my unique flavor) and Nutella. Fill the cronuts with any flavors you like and ENJOY! So let's begin. Do give this recipe a try and let me know how it turned out to be. Please leave your feedback as comments below. I love to hear from you all :) Ingredients ( makes around 16 Cronuts) : 200g soften unsalted butter (laminating the dough) Dough: 500g (4 cups) bread flour 18g (2 tbsp) instant yeast or 30g (3 tbsp +1/4 tsp) active dry yeast (see note below) 40g (1/4 cup) sugar 12g (2 tsp) salt 50g (4 tbsp) soften unsalted butter 65g egg whites (protein of 2 eggs , use the egg yolks for making pastry cream) 240ml (1 cup) cold milk Note: If you are using active dry yeast, mix it in 240ml cold milk. Wait for 15 -30 mins as milk is cold yeast will take time to activate. You will know yeast has activated once it forms a froth. Then use it. Fillings For Cronuts: Pastry Cream: Here is the recipe link for making pastry cream :    • Mastering Perfect Pastry Cream |  Custard ...   I reduced the recipe to half for filling cronuts 240ml (1 cup) whole milk 60g (1/3 cup) sugar 2 egg yolks 15g (2 tbsp) cornstarch 15g (2 tbsp) AP flour 1/4 vanilla bean stick 15g (1 tbsp) salted butter or (a pinch of salt + 15g unsalted butter) Cream Cheese Glaze: 110g (1/2 cup or 4 oz) cream cheese (at room temperature) 30g (3 tbsp) melted unsalted butter 20ml (1 tbsp) milk 5ml (1 tsp) vanilla essence 80g (2/3 cup) powdered sugar Nutella Lemon Glaze (if you like to glaze the Cronuts instead of coating them in sugar): 110g (1/2 cup) powdered sugar (sifted) 30ml (2 tbsp) lemon juice Method: Mix powdered sugar and lemon juice. Glaze the fried cronuts when they are warm. Tips and Notes: 1. Do not add egg yolks while making the dough as fat in yolk causes oil to splutter when you fry the cronuts. 2. Making cronuts is hard work and time consuming but the end result is just amazing. You can make the dough, complete the book foldings and leave the dough in fridge overnight. Make the cronuts the next day to reduce the work load. 3. Fill the cronuts with any flavours you like. 4. The left over dough after cutting out 8 cronuts can be folded tight into a square and stored in a zip lock bag to freeze for 1 hour or leave it there until you are ready to make more cronuts. Allow the dough to thaw at room temperature for 20 to 30 minutes as it is hard to roll it when it's frozen. 5. Here I made 8 croissants with the left over dough the next day and they were just amazing! Check out my video on how to roll the dough, cut and proof them for making croissants here:    • Classic Croissant Recipe | French Croissan...  . Bake 4 croissants at a time in a preheated oven at 180C for 20 mins. 6. Serve the cronuts within 2 hours cause that's when they are crisp. If you are having them the next day simply microwave the cronuts for 20 secs. They won't be crisp though. Cronuts are best served the same day! If you like it, please click 'Like' and Subscribe. YouTube channel link:    / @bakeandtoss   Facebook :   / bakeandtoss   Instagram:   / bakeandtoss   Twitter:   / baketoss   Pinterest :   / bakeandtoss   Credits: Music: Whistle, Walk Around, Feel Better, Fresh Time, Sparkle by Roa ~~Roa Music~~ ▶YouTube    / roamusic   (@Roa Music ) ▶Spotify https://open.spotify.com/artist/1ETpo... ▶Soundcloud   / roa_music1031   #bakeandtoss #cronuts recipe #how to make cronuts #croissants #laminated dough #butter croissants #frenchpastrydough #puffpastrydough #pastrydough #pastry sheets cronut recipe dominique ansel