Cronut - Original

By mariannefeldman

http://www.eater.com/2014/10/6/6919501/dominique-ansels-original-cronut-recipe-now-online
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http://abcnews.go.com/GMA/recipe/home-cronut-recipe-dominique-ansel-25948902

Ingredients

• For the pastry dough:
• Ingredients
• 3 3/4 cups flour, plus more as needed for dusting (below says bread flour)
• 1 tablespoon + 2 teaspoons Kosher salt
• 1/4 cup + 1 tablespoon granulated sugar
• 1 tablespoon + 1 1/2 teaspoons Instant yeast (preferably SAF Gold
• Label)
• 1 cup + 2 tablespoons cold water
• 1 large egg white
• 8 tablespoons unsalted butter (84% butterfat), softened
• 1 tablespoon heavy cream
• Nonstick cooking spray as needed
• For the butter block:
• 18 tablespoons unsalted butter (84% butterfat), softened
• Grapeseed oil as needed
• Glaze of your choice as needed
• Decorating sugar of your choice as needed

Preparation

Step 1

Dominique Ansel's At-Home Cronut
The Pastry That Changed the World
From the Kitchen of Dominique Ansel
Servings: Over 8
Difficulty: Extreme
Cook Time: Over 120 min
Chances are you haven't been able to taste a Cronut from the man
who invented them, Dominique Ansel. That's all about to change,
though, because you can now make it yourself with his At-Home
Cronut recipe from his new cookbook, "Dominique Ansel: The Secret
Recipes." "Good Morning America" exclusively snagged the recipe
below so you can finally see what the buzz is all about.

Special equipment:
Stand mixer with dough hook and whisk attachments
Ruler
Large offset spatula
3 1/2-inch (9 cm) ring cutter
1 inch (2.5 cm) ring cutter
Deep-frying thermometer

Dominique Ansel's At-Home Cronut - continued(page 2)
2 uncut piping bags
Wilton #230 Bismarck metal tip or other Bismarck tube
Ateco #803 plain tip (5/16-inch/0.8 cm diameter)

Directions
Two Days Before
Make ganache: Prepare one of the ganache recipes below and
refrigerate until needed.

Make pastry dough: Combine the bread flour, salt, sugar, yeast,
water, egg whites, butter, and cream in a stand mixer fitted with
a dough hook. Mix until just combined, about 3 minutes. When
finished the dough will be rough and have very little gluten
development.

Lightly grease a medium bowl with nonstick cooking spray.
Transfer the dough to the bowl. Cover with plastic wrap pressed
directly on the surface of the dough, to prevent a skin from
forming. Proof the dough in a warm spot until doubled in size, 2
to 3 hours.

Remove the plastic wrap and punch down the dough by folding the
edges into the center, releasing as much of the gas as possible.
On a piece of parchment paper, shape into a 10-inch (25 cm)
square. Transfer to a sheet pan, still on the parchment paper,
and cover with plastic wrap. Refrigerate overnight.

Make butter block: Draw a 7-inch (18 cm) square on a piece of
parchment paper with a pencil. Flip the parchment over so that
the butter won't come in contact with the pencil marks. Place the
butter in the center of the square and spread it evenly with an
offset spatula to fill the square. Refrigerate overnight.

One Day Before
Laminate: Remove the butter from the refrigerator. It should
still be soft enough to bend slightly without cracking. If it is
still too firm, lightly beat it with a
rolling pin on a lightly floured work surface until it becomes
pliable. Make sure to press the butter back to its original

Dominique Ansel's At-Home Cronut - continued(page 3)
7-inch (18 cm) square after working it.

Remove the dough from the refrigerator, making sure it is very
cold throughout. Place the dough on a floured work surface. Using
the rolling pin, roll out the dough to a 10-inch (25.5 cm) square
about 1 inch (2.5 cm) thick. Arrange the butter block in the
center of the dough so it looks like a diamond in the center of
the square (rotated 45 degrees, with the corners of the butter
block facing the center of the dough sides). Pull the corners of
the dough up and over to the center of the butter block. Pinch
the seams of dough together to seal the butter inside. You should
have a square slightly larger than the butter block.

Very lightly dust the work surface with flour to ensure the dough
doesn't stick. With a rolling pin, using steady, even pressure,
roll out the dough from the center. When finished, you should
have a 20-inch (50 cm) square about 1/4-inch (6 mm) thick. (This
is not the typical lamination technique and is unique to this
recipe. When rolling out dough, you want to use as little flour
as possible. The more flour you incorporate into the dough, the
tougher it will be to roll out, and when you fry the At-Home
Cronut pastries they will flake apart.)

Fold the dough in half horizontally, making sure to line up the
edges so you are left with a rectangle. Then fold the dough
vertically. You should have a 10-inch (25.5 cm) square of dough
with 4 layers. Wrap tightly in plastic wrap and refrigerate for 1
hour.

Repeat steps 3 and 4. Cover tightly with plastic wrap and
refrigerate overnight.

The Day Of
Cut dough: On a lightly floured work surface, roll out the dough
to a 15-inch (40 cm) square about 1/2-inch (1.3 cm) thick.
Transfer the dough to a half sheet pan, cover with plastic wrap,
and refrigerate for 1 hour to relax.


Dominique Ansel's At-Home Cronut - continued(page 4)
Using a 3 1/2-inch (9 cm) ring cutter, cut 12 rounds. Cut out the
center of each round with a 1-inch (2.5 cm) ring cutter to create
the doughnut shape.

Line a sheet pan with parchment paper and lightly dust the
parchment with flour. Place the At-Home Cronut pastries on the
pan, spacing them about 3 inches (8 cm) apart. Lightly spray a
piece of plastic wrap with nonstick spray and lay it on top of
the pastries. Proof in a warm spot until tripled in size, about 2
hours. (It's best to proof At-Home Cronut pastries in a warm,
humid place. But if the proofing area is too warm, the butter
will melt, so do not place the pastries on top of the oven or
near another direct source of heat.

Fry dough: Heat the grapeseed oil in a large pot until it reaches
350 degrees F (175 degrees C). Use a deep-frying thermometer to
verify that the oil is at the right temperature. (The temperature
of the oil is very important to the frying process. If it is too
low, the pastries will be greasy; too high, the inside will be
undercooked while the outside is burnt.) Line a platter with
several layers of paper towels for draining the pastries.

Gently place 3 or 4 of them at a time into the hot oil. Fry for
about 90 seconds on each side, flipping once, until golden brown.
Remove from the oil with a slotted spoon and drain on the paper
towels.

Check that the oil is at the right temperature. If not, let it
heat up again before frying the next batch. Continue until all of
them are fried.

Let cool completely before filling.

Make glaze: Prepare the glaze below that corresponds to your
choice of ganache.

Make flavored sugar: Prepare the decorating sugar on page 208
that corresponds to your choice of ganache.

Dominique Ansel's At-Home Cronut - continued(page 5)

Assemble: Transfer the ganache to a stand mixer fitted with a
whisk. Whip on high speed until the ganache holds a stiff peak.
(If using the Champagne-chocolate ganache, simply whisk it until
smooth. It will be quite thick already.)

Cut the tip of a piping bag to snugly fit the Bismarck tip. Using
a rubber spatula, place 2 large scoops of ganache in a piping bag
so that it is one-third full. Push the ganache down toward the
tip of the bag.

Place the decorating sugar that corresponds to your choice of
ganache and glaze in a bowl.

Arrange each At-Home Cronut pastry so that the flatter side is
facing up. Inject the ganache through the top of the pastry in
four different spots, evenly spaced. As you pipe the ganache, you
should feel the pastry getting heavier in your hand.

Place the pastry on its side. Roll in the corresponding sugar,
coating the outside edges.

If the glaze has cooled, microwave it for a few seconds to warm
until soft. Cut the tip of a piping bag to snugly fit a #803
plain tip. Using a rubber spatula, transfer the glaze to the bag.
Push the glaze down toward the tip of the bag.

Pipe a ring of glaze around the top of each At-Home Cronut
pastry, making sure to cover all the holes created from the
filling. Keep in mind that the glaze will continue to spread
slightly as it cools. Let the glaze set for about 15 minutes
before serving.

Serving instructions: Because the At-Home Cronut pastry is
cream-filled, it must be served at room temperature.

Storage instructions: Consume within 8 hours of frying. Leftover
ganache can be stored in a closed airtight container in the

Dominique Ansel's At-Home Cronut - continued(page 6)
refrigerator for 2 days. Leftover flavored sugar can keep in a
closed airtight container for weeks and can be used to macerate
fruits or sweeten drinks.

Ganaches
Vanilla Rose Ganache
1 gelatin sheet, 160 bloom (If you can't find gelatin sheets, use
powdered gelatin. One gelatin sheet = 1 scant teaspoon [2.3
grams] powdered gelatin. For every teaspoon of gelatin, bloom in
1 tablespoon [15 grams] water.)
1 3/4 cups heavy cream
1 Vanilla bean (preferably Tahitian), split lengthwise, seeds
scraped
1/2 cup white chocolate, finely chopped
4 tablespoons rose water

Soak the gelatin sheet in a bowl of ice water until soft, about
20 minutes. If using powdered gelatin, sprinkle 1 teaspoon (2.3
grams) gelatin over 1 tablespoon (15 grams) water in a small
bowl, stir, and let sit 20 minutes to bloom.

Combine the heavy cream and vanilla bean seeds in a small pot and
bring to a boil over medium heat. Remove from the heat.

If using a gelatin sheet, squeeze out any excess water. Whisk the
bloomed gelatin into the cream until the gelatin is dissolved.

Place the white chocolate in a small heatproof bowl. Pour the hot
cream over the chocolate and let stand for 30 seconds.

Whisk the white chocolate and hot cream until smooth. Add the
rose water and whisk until fully blended. Cover with plastic wrap
pressed directly onto the surface of the ganache, to prevent a
skin from forming. Refrigerate overnight to set.

Whipped Lemon Ganache
2 gelatin sheets, 160 bloom (If you can't find gelatin sheets,
use powdered gelatin. One gelatin sheet = 1 scant teaspoon [2.3

Dominique Ansel's At-Home Cronut - continued(page 7)
grams] powdered gelatin. For every teaspoon of gelatin, bloom in
1 tablespoon [15 grams] water.)
3/4 cup + 2 tablespoons heavy cream
Grated zest from one lemon
1/4 cup granulated sugar
3/4 cup white chocolate, finely chopped
1/2 cup + 1 tablespoon lemon juice

Soak the gelatin sheets in a bowl of ice water until soft, about
20 minutes. If using powdered gelatin, sprinkle 2 teaspoons (5
grams) gelatin over 2 tablespoons (30 grams) water in a small
bowl, stir, and let sit 20 minutes to bloom.

Combine the cream, lemon zest, and sugar in a small pot and bring
to a boil over medium heat. Remove from the heat.

If using gelatin sheets, squeeze out any excess water. Whisk the
bloomed gelatin into the cream until the gelatin is dissolved.

Place the white chocolate in a small heatproof bowl. Pour the hot
cream over the chocolate and let stand for 30 seconds.

Whisk the white chocolate and hot cream until smooth. Let the
ganache cool to room temperature.

Whisk in the lemon juice. Cover with plastic wrap pressed
directly onto the surface of the ganache, to prevent a skin from
forming. Refrigerate overnight to set.

Champagne-Chocolate Ganache
2 tablespoons water
1/4 cup + 2 tablespoons champagne
1 1/2 tablespoons unsweetened cocoa powder
1/2 cup heavy cream
3 large egg yolks
3 tablespoons granulated sugar
1 cup + 1 tablespoon dark chocolate (66% cocoa content), finely
chopped

Dominique Ansel's At-Home Cronut - continued(page 8)

Combine the water, 2 tablespoons (26 grams) of the Champagne, and
the cocoa powder in a small bowl. Mix to a smooth paste.

Combine the cream and the remaining 1/4 cup (76 grams) Champagne
in a small pot and bring to a boil over medium heat. Remove from
the heat.

Whisk the egg yolks and granulated sugar together in a small
bowl. Stream one-third of the hot cream mixture into the egg
yolks, whisking constantly until fully blended, to temper them.
Whisk the tempered yolks into the remaining hot cream. Return the
pot to medium heat.

Keep whisking! Continue to cook the custard over medium heat
until it reaches 185 degrees F (85 degrees C). The custard will
turn pale yellow and thicken so that it coats the back of a
spoon. Remove from the heat and whisk in the cocoa powder paste
until fully incorporated.

Place the chocolate in a medium heatproof bowl. Strain the
custard through a small sieve over the chocolate. Let stand for
30 seconds.

Whisk the chocolate and custard until smooth. When finished, the
ganache will have the consistency of yogurt. Reserve 1/4 cup (50
grams) for the glaze. Cover with plastic wrap pressed directly
onto the surface of the ganache, to prevent a skin from forming.
Refrigerate overnight to set.

Flavored Sugars
Vanilla Sugar
1 cup granulated sugar
1 Vanilla bean (preferably Tahitian), split lengthwise, seeds
scraped

Maple Sugar
1 cup granulated maple sugar
Grated zest from one lemon

Orange Sugar
1 cup granulated sugar
Grated zest from one orange

Combine the sugar and its flavoring in a small bowl. Reserve
until needed.

Glazes
Rose Glaze
1/2 cup glazing fondant (Glazing fondant is also known as
"fondant icing" or "pastry fondant." It is similar to royal icing
but remains shiny when it sets.)
2 tablespoons rose water

Lemon Glaze
1/2 cup glazing fondant (Glazing fondant is also known as
"fondant icing" or "pastry fondant." It is similar to royal icing
but remains shiny when it sets.)
Grated zest from one lemon

Champagne-Chocolate Glaze
1/2 cup glazing fondant (Glazing fondant is also known as
"fondant icing" or "pastry fondant." It is similar to royal icing
but remains shiny when it sets.)
1/4 cup champagne-chocolate ganache (see above)

Warm the fondant in a small bowl in the microwave in 10-second
intervals, stirring between intervals. When the fondant is
slightly warm, about 20 seconds, add the corresponding flavor and
stir until fully blended.

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