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Cronuts with Pastry Cream - the Latest Dessert Craze!

Cronuts are the latest dessert craze to hit the world. A cross between croissants and donuts = cronuts, they are wonderfully flaky and delicious.

Here are step by step instructions on how to make your own cronuts including the recipe for the vanilla pastry cream. Note: You can also use other cream or fruit fillings if desired). Topped with a cinnamon sugar glaze, this recipe is worth the extra time of preparation and makes the perfect gourmet donut!

The original Cronut was invented by Chef Dominique Ansel in his New York bakery.

Ingredients

Pastry Cream

2 cups organic milk - (raw goat milk would be ideal)
1⁄4 cup coconut sugar
2 egg yolk (preferably cage free organic)
1 egg (preferably cage free organic)
1⁄4 cup corn starch (non-GMO)
1⁄3 cup coconut sugar
2 tbsp butter
1 tsp pure vanilla extract

Cronut Dough

4 cups all-purpose flour (or organic coconut flour with added aluminum-free baking powder*)
1/3 cup coconut sugar
1 1/2 teaspoons Himalayan or sea salt
1 1/2 tablespoons softened butter
1 cup water
1/2 cup organic milk (raw goat milk would be ideal)
1 tablespoon dry active yeast
1 cup (2 sticks) unsalted butter, room temperature
5 cups peanut or other healthy oil (Softened coconut oil would be ideal. Do NOT use unhealthy canola!)

Finishing

1 cup coconut sugar
2 tablespoons ground cinnamon
1 cup vanilla pastry cream
1 cup powdered coconut sugar (make powdered coconut sugar in a coffee grinder at the finest setting)
1 tablespoon water

*Make your own healthier homemade aluminum-free baking powder with this easy recipe:

Aluminum-Free Homemade Baking Powder

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

  

Instructions

For the Vanilla Pastry Cream

1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.

2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.

3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.

To Make the Cronut Dough

1. In a small microwave-safe bowl, combine the milk and water and heat for a few seconds in the microwave to lukewarm. Whisk in the yeast with the warm milk and water and let stand for 5 minutes until it starts to bubble.

2. Add the flour, sugar, salt, and 1 1/2 tablespoons softened butter to a stand mixer bowl. Add the yeast mixture to the dry ingredients and mix with the paddle attachment until just combined, about 2 minutes. Scrape down the sides of the bowl and mix again for another minute. Press the dough into a ball and place in a greased bowl. Cover with a damp cloth or loosely with plastic wrap and place in a warm spot. Let rise until doubled in size, about 45 minutes. At this point, punch down the dough, wrap and chill for 1 hour.

3. While your waiting, place the cup of butter between 2 pieces of parchment or wax paper. Use a rolling pin to flatten and shape into an 8-by-8-inch square.

4. Once your butter block is ready, roll out the chilled dough on a lightly floured surface into a 12-inch by 12-inch square. Place the butter square on top of the dough square so that the corners of the butter block are pointing to the sides of the dough square.

5. Fold the corners of the dough over the butter block to meet in the center. Use your fingers to pinch together the dough at the seams so the butter block is completely sealed. Roll dough out into a 20-by-8-inch rectangle. (If the dough is too stiff, smack it a few times with the rolling pin to soften.) Brush off any excess flour and fold the dough into thirds, like a letter. Cover with plastic wrap and chill for 1 hour. Repeat the folding and chilling process 2 more times.

6. Once dough is chilled after its final fold, roll it out on a lightly floured surface into a 6-by-18-inch rectangle. Use a very sharp knife or pizza cutter to cut the dough into 3 6-by-6-inch squares and stack the squares on top of each other. Roll the dough into a 6-by-8-inch rectangle. All this folding and stacking creates layers and layers of buttery croissant dough.

7. Using donut ring cutters, cut 12 donut shapes out of the dough and place on a parchment-lined baking sheet. Cover the donuts loosely with plastic wrap and let rise in a warm place for about 30 minutes.

8. Place the oil in a large pot and heat to 350 degrees. Fry donuts for about 1½ minutes, flipping them in the oil halfway through, until they are golden brown all over. Don't crowd the pan, fry in batches if needed. Place on a paper towel lined plate to cool.

For Assembly

1. In a bowl, mix together the sugar and cinnamon. Fill a piping bag fitted with a long narrow tip with the vanilla cream. In a separate bowl, whisk together the powdered sugar and water. Add more water if necessary, but make sure glaze is not too watery.

2. Inject the cronut with vanilla cream, roll in sugar, and drizzle glaze over the top.

Original Cronut recipe and image: http://gourmetfood.about.com/od/dessertrecipes/r/Diy-Homemade-Cronuts.htm

Original Pastry Cream recipe: http://www.kitchme.com/recipes/pastry-cream

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