Cronut™ Taste of New York - Bruno Albouze - THE REAL DEAL

Cronut™ Recipe
A Cronut is a croissant-doughnut pastry invented by New York City pastry chef Dominique Ansel.

Yield: 8 x 3 ounces (90g). Make a day ahead.

0.55 lb. (250g) all-purpose flour
0.55 lb. (250g) bread flour
0.6 ounce (18g) instant yeast or 1 ounce (35g) fresh yeast
1.7 tsp (12g) salt
1/4 cup (40g) sugar
2 ea. (65g) egg whites, cold (save yolks for the custard)
0.75 cup (190g) water or milk
100g butter, cubed.

Butter for Tourage/Lamination
8.3 Tbsp (125g) European style butter, very soft but not melted.

Combine dry ingredients together: flours, sugar, salt and yeast. (If using active yeast; disolve in some warm water or milk from the recipe). If using fresh yeast; crumble it over the liquid). In the mixer bowl, mix all ingredients together on low speed until combined. Increase speed to medium (2nd) and mix until dough will pull away from the sides of the bowl; scraping sides of the bowl as it goes. It should take 6 minutes. The internal dough temperature should be at 75/80ºF (25/27ºC).
Make a tight ball and transfer dough in a oiled container, cover with a wet towel or plastic wrap and let rise in a warm area ≈75/85ºF (25/29ºC) for 90 minutes or until dough is almost tripled in size. Turn out on countertop and punch down the dough – shape into a tight ovale, flaten, cover and freeze 15 min on each side; it slows down fermentation process – keep refrigerated for an hour or up to 12 hours prior lamination.

Folding Process / Lamination (Tourage). Give 3 Single Turn (Letter Fold). The first turn gives 7 layers. The second turn gives 19 layers. The third turn gives 55 layers.
Single Turn /Tour Simple
Roll out chilled dough into a ≈7x22 inch (18x55cm) rectangle. Spread softened butter evenly to cover the entire surface of the dough. Fold like a business letter giving then the first single turn – Flaten a bit, cover and chill for 30 min to relax. On a floured work surface, roll out dough, seams set from noon to 6 into a ≈7x22 inch (18x55cm) rectangle. Fold like a business letter again giving the second single turn. (Always brush out any excess flour before folding). Repeat this step once (third and last single turn. Wrap up and chill for 20 min to relax. Roll out pastry a bit and chill again for an hour. Flaten pastry into an even 16x8.5x0.5 inch (42x22x1.25cm) rectangle; cover and chill overnight. Cut out pastry into 8x3.5 inch (9cm) diameter rounds. Make a hole using a 1.2 inch (3cm) cookie cutter. Arrange cronuts on tray lined with a Velesco silicone mat. Save scraps for next batch or cut into samples to fry. Cover cronuts loosely with plastic wrap and let proof for about 90 minutes or until it reaches 1.4 inch (3.5cm) height. For better handling, chill proofed cronuts 30 minutes prior frying.

Vanilla Pastry Cream (Custard)
2 cups (500g) milk
1/2 cup (125g) sugar
2 ea. (40g) egg yolks
1 ea. (50g) egg
1 tsp (5ml) vanilla extract
2 Tbsp (30g) flour
2 Tbsp (30g) corn starch.

Beat yolks, sugar, flour and corn starch together. Bring milk and vanilla to a boil and turn heat off. Temper yolk mixture with hot milk – pour into remaining hot milk; mix well. Turn heat back on and bring to boil; cook custard for 2 minutes whisking constanlty and swiftly. Transfer custard onto a frozen tray lined with plastic wrap, cover with plastic wrap in contact; let cool and chill. Smooth out chilled custard with a whisk before using.

Lemon Glaze
≈7 ounces (220g) powdered sugar
≈2 ounces (60g) lemon juice.

Mix both ingredients. Lemon glaze should have honey consistency; cover and set aside. Refrigerate after use.

Frying Cronuts
2 qt (2L) peanut or grapeseed oil.
Heat up oil to 350ºF (175ºC).

To get a thin lemony crust finish, glaze cronuts lightly while still warm/hot. Let conuts to come to room temperature before stuffing with custard. Top with lime zest and serve. Eat finished cronuts withing 3 hours. Enjoy!

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