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.
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
4 cups all-purpose flour (or organic coconut flour with added aluminum-free
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!)
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:
(As always, choose organic
content and fresh content as
much as possible for the
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
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
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.
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
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