Make Your Own “Cronut”:
Our Take on the Doughnut Croissant
Have you seen the headlines about the now-famous “Cronut” from Dominique Ansel Bakery? This doughnut-croissant hybrid has New Yorkers standing in 2 hour lines, flipping off baristas and even paying upwards of $40 for one of these sumptuous pastries to be delivered to them! Not up for the crazed queue? We decided to try this fad out in the Plated test kitchen. With a pre-made croissant dough you can whip up a batch as well in just a few minutes! Are they as good as the original? If you’ve tried a Cronut let us know what you think!
Doughnut Croissant – Cronut Recipe
- 2 cups vegetable oil
- 1 sheet croissant dough
- 1 recipe pastry cream (below)
- 2 tablespoons caramel sauce
- ¼ teaspoon kosher (coarse) salt
- ½ cup powdered sugar
In small bowl, whisk powdered sugar with just enough milk (start with a couple teaspoons) to reach spreading consistency.
In large saucepan over medium heat, warm oil to 350°F.
Cut doughnuts out of croissant dough with a biscuit cutter or round object, i.e. large glass. Cut a small hole in the center. Fry doughnuts in hot oil 1 ½ minutes on each side or until deep golden brown and cooked through. Drain on paper towels.Carefully cut doughnuts in half. Pipe pastry cream on to the bottom half, drizzle with caramel and sprinkle with sea salt, then cover with other half. Garnish with powdered sugar glaze and a little extra caramel.
Pastry Cream Recipe
- 1 ¼ cups whole milk
- 3 egg yolks
- ¼ cup sugar
- 1/8 cup flour
- 2 tablespoons plus 2 teaspoons cornstarch
- 1 teaspoon vanilla extract
In a small saucepan, warm the milk over low heat until it is steaming. While the milk is heating, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.
Once the milk is steaming, add half of it to the egg mixture, whisking constantly. Add the milk and eggs back into the pan with remaining hot milk and heat it for 1-2 minutes, still stirring, until the custard reaches 170° F and is very thick. Remove from the heat, stir in the vanilla extract, and chill before filling pastry bag or ziploc bag.
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