Tuesday, November 26, 2013

Cronut Craze!!!!

CRONUT... Crossiant + Donut!
One of the best food inventions in the WORLD!!!! The texture is flaky and buttery but in the shape of a donut ^_^ So.... since this craze has taken over the world (ok.. maybe not the world but the foodie world at least =p) I decided to give it a go! I must thank SORTED FOOD! as I saw their clip on Youtube and it looked achievable! Check out their video below:

Recipe adapted from SORTED FOOD

60ml milk
65ml warm water
1 packet dried yeast (7g)
150g cold, diced butter
125g plain flour
125g strong flour
30g caster sugar
1/2 tsp salt
bowl of caster sugar
creme patissiere (recipe found here)
dark chocolate ganache (recipe found here)

1. Whisk milk, water and yeast together in a bowl.
2. Pulse cold butter and flours in food processor or rub between your fingers until it resembles breadcrumbs (but still has a few lumps of butter).
3. Stir the sugar and salt into flour mix and tip everything into the wet bowl.
4. Stir together and then using your hands, bring it into a dough. Cover loosely with clingwrap and leave it to rest for 2 hours.
5. Roll rested dough out on a floured surface to about 1cm thick, in a rectangle shape.
6. Fold the dough into thirds so that the last third overlaps the other two. Turn the dough 90 degrees and roll dough again into rectangle shape and repeat folding process twice more (I think if you wanted MORE layers, do this step a few more times).
7. Cover with clingwrap and leave in the fridge to rest for at least 4 hours or overnight.
8. Roll dough out once more to about 1/2 cm thickness and use cutters to shape your donuts. Lay them on floured tray and cover with clean tea towel at room temperature to rise for another 1 hour.
9. Fry them in a few cm of oil to 170oC for 2 minutes on each side until puffed up and golden. Drain on paper towel briefly then toss them in caster sugar before leaving to cool.
You should have seen me when I was frying them! Jumping for joy because the puffed up :D
sugar coated!
10. Inject crème patissiere into the cronuts at 4 or 5 points around the ring using a piping bag with small nozzle or syringe.
With squirts of crème patissiere
11. Drizzle chocolate ganache on top and decorate as you wish!
These weren't as puffed up as the original but I think that's due to the folding of layers. They were still deliciously sweet and buttery =D Definitely on my "to-do-again" list (if such list exists).. but yeah! Basically, don't be scared!! you can do it :D :D :D!

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