OMG!! I MADE CRONUTS!! |
For the Quick Croissant Dough:
¼C Whole Milk, Room Temperature
¼C + 1t Luke Warm Water (or room temperature)
6g Instant Dry Yeast (or a heaping 2t... or one 7g packet of yeast with a little bit removed)
1t Vanilla Extract
1C AP Flour
1C + 2T Bread Flour
2T Sugar
½t Salt
½C + 3T Unsalted Butter, Diced & Chilled
Canola Oil or Vegetable Oil, For Frying
For the Vanilla Bean Cream:
1 ½C Whole Milk
½C Sugar
¼C Cake Flour
½t Sea Salt
4 Large Egg Yolks
1t Vanilla Extract
1 Vanilla Bean, Split & Scraped for Seeds
For the Vanilla Bean Infused Sugar:
1 ½C Sugar
1 Vanilla Bean, Split & Scraped for Seeds
¼t Sea Salt
1. For the Quick Croissant Dough: In a large mixing bowl, whisk together the warm milk, water, vanilla, and yeast until combined. Set it aside. In the bowl of a food processor, pulse together the AP flour, bread flour, sugar, and salt until mixed throughout. Add the chilled butter and pulse until the butter is in small pieces. It is very important that you do not over-process the mixture because you need to see chunks of butter, about 1cm in size. After you have processed the flour and butter mixture, add it into the bowl of the yeasted liquid. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients, making sure to get the dough together without making the butter pieces any smaller. Once it is roughly combined, dump the mixture onto a floured work surface and lightly knead to form a ball of dough. Place the dough ball back into the mixing bowl and cover with plastic wrap. Chill in the refrigerator for 2-3 hours. After it has chilled, place the dough ball back again onto a well-floured surface. Roll the dough out into a rough 20x40cm rectangle. Fold the dough into thirds, like a business letter, making sure to brush off any excess flour. This is the first turn of a total three turns. Rotate the dough 90 degrees, so that the folds are facing you. Repeat the rolling and folding process two more times. Wrap the dough in plastic wrap and refrigerate overnight before using.
2. For the Crème Brulee Pastry Cream: In a medium saucepan, heat milk over medium-high heat until bubbles just start to form around the edges but milk is not yet boiling. Meanwhile, in a small bowl, stir together sugar, flour, and salt. In a medium bowl, whisk together egg yolks and vanilla bean seeds until well combined; slowly whisk in flour mixture until thick and pasty. Remove milk from heat and slowly add to egg mixture, whisking constantly. Transfer egg mixture to saucepan and place over medium heat, whisking constantly until mixture thickens and comes to a boil, about 3 minutes. Boil, whisking, for 10 seconds, and immediately remove from heat. Pour mixture through a fine mesh sieve set over a small heatproof bowl; stir in vanilla. Strain into a plastic squeeze bottle and refrigerate for at least 4 hours, but preferably overnight.
3. For the Vanilla Bean Sugar: Place the sugar, vanilla bean seeds, and salt into a food processor and pulse until all of the ingredients are combined and evenly mixed. Pour the sugar into a dish that you can dip the doughnuts into after frying.
4. The Next Day: Remove the dough from the refrigerator after it has chilled overnight and place it onto a well-floured surface. Roll it out into large rectangle that is roughly 1cm thick. Line a baking sheet with a Silpat and lightly flour it. Set it aside. Dip a doughnut cookie cutter into flour and cut out rounds from the rolled out dough, you should be able to get roughly 10-12 Cronuts from this batch of dough (not including a whole bunch of doughnut holes for snacking). Place the cut doughnuts onto the floured sheet pan and lightly cover with a kitchen towel. Let the Cronuts rest in a warm place until they have doubled in size, about 1-2 hours.
5. Frying the Cronuts: Heat the oil to 325 degrees in a deep pot or sauté pan while you’re Cronuts are almost done resting. Fry the Cronuts, two at a time, for 2-3 minutes on each side, or until they reach a deep golden brown color and are completely cooked through in the center. Remove from the oil to a baking sheet that is lined with paper towels and a wire rack. Let them cool enough to handle.
6. Assembling the Cronuts: It is now time to start filling the fried Cronuts. I did this “Twinkie-style” by using the squeeze bottle that is filled with the chilled crème brulee pastry cream. Gently poke holes into the bottom of a Cronut and fill them all the way through with cream. Repeat this process until you have about 5-6 cream filling holes in each Cronut. Scrape off any excess cream that begins to ooze out. Now that all of the Cronuts have been filled, roll them in the vanilla bean sugar until all the sides are covered. Place them back onto the cooling rack and use a spoon to sprinkle an even (but semi-thick) layer of sugar on top of the Cronut. Using a kitchen torch, caramelize the sugar until golden brown and extremely crackly. Let the sugar topping cool for a minute before eating.
7. Enjoy while the Cronuts are still warm & crunchy!!
Cronut Holes For Snackin' :) |
source: pastry cream. cronuts. 20 minute croissant dough.
HOLY MOLEY!!!WHAT THE????!! I can't see straight, or think straight right now, everywhere I look I'm seeing these in my field of vision!! Sorry just overwhelmed, overcome by my salivary glands wanting to jump on a plane to get one. I want to start on them right now for tomorrows fathers day brunch. Can you clarify for me, is it really 6 oz of yeast? I don't want to take a chance of messing these up. Thanks again for sharing your hard work. Miss B
ReplyDeleteWhoops just caught that typo!! You're so good to me, Miss B! It's supposed to be 6g, not 6oz. Because I used a recipe that I had to convert, I had to calculate how much yeast to actually use. One packet of instant dry yeast has 7g, so I just removed a little yeast from the packet by guessing. I think it is technically supposed to be 2.12 teaspoons. So you could also just do a heaping 2t instead. My dough turned out great and I didn't measure it precisely, so as long as you do one of those amounts, you should be fine! They are quite the process, but they are sooooooo worth it. Utterly flaky + unbelievably buttery :)
DeleteXOXO,
Juliana
Oh and definitely make the creme brulee pasty cream and vanilla bean sugar tonight. This will make sure that the pastry cream is chilled thoroughly and ready in a squeeze bottle for tomorrow. And just put the sugar in a plastic container and pour it into a bowl when you need it! That way you can assemble them quickly and eat them sooner :)
DeleteXOXO,
Juliana
alright votes are in an alright votes are in and everybody loves these actually super easy to make, so I will be making these again and again. thank you Juliana for sharing. Miss B
ReplyDeleteHey someone else mad enough to make these at home! They are delicious but kinda long winded (the way I made them at least). Still hoping to have a real one from the Ansel bakery to compare the taste!
ReplyDeleteLooking through some of your other recipes now - fab stuff! Are you on twitter? Or Bloglovin?
ReplyDelete@supergolden88 on Twitter
Just got a Twitter and have a Facebook, but I'm working on it!! I'm still trying to get this whole blog organized, but I will certainly follow you once I do!
DeleteXOXO,
Juliana
I made a batch of these babies last week for my daughter before she had surgery, we took some into the local radio station during the morning show. I was just hoping to surprise my favorite am DJ's when to my surprise they put me on the air! So I was able to put a plug in for you and your blog. And they did love them by the way. Funny thing was they had been reading about them the day before during lunch and were wondering what all the hype was about them in NYC! Miss B
ReplyDeleteApparently you love these as much as we do! I'm totally cronut-crazy. I made a recent batch inspired by tres leches cake, filled with triple milk pastry cream, and rolled in toasted coconut sugar. They were awesome, and I have to get around to posting them soon! And a radio plug? I need to just hire you as my publicist. Best follower ever. I hope the cronuts delivered, they certainly are not near as good as the ones in NYC, but they are a good substitute! Thanks for the love, Miss B :)
DeleteXOXO,
Juliana