The biggest craze in America just now is the cronut-a cross between a croissant and a doughnut. The New York bakery that created them has such a large demand for them that they sell out of their daily batch of 200 by 9.30am! People have even been buying them and re-selling them online for up to $40! Clearly everyone wants to try these little treats so we found a recipe online for you all to try. If you’re feeling confident, you can make up your own croissant dough, or you can cheat and buy it ready made from the supermarket! Remember to adjust the amount of ingredients depending on how much dough you have. This recipe gives enough filling for 10 cronuts. Let us know how you get on!
For the cronut
- Croissant dough
- 100g caster sugar
- Zest of 1 lemon
For the glaze
- Juice of 1 lemon
- Icing sugar
For the filling
- 300ml whole milk
- 1 vanilla bean/2tsp vanilla extract
- 4 large egg yolks
- 2 tbsp plain flour
- 50g caster sugar
- First, make the lemon sugar. Rub the lemon zest and the 100g caster sugar together for a few minutes, cover and set aside.
- For the filling, place the milk into a pot and set over medium heat. Add your vanilla to the pot.
- Add the egg yolks, flour and 50g caster sugar into a bowl and whisk together until smooth.
- When the milk comes to the boil, pour the milk over the eggs, whisking to combine. Pour the custard mixture back into the pot and cook until thickened, whisking constantly.
- Pour the custard back into the bowl, cover with clingfilm and refrigerate until needed.
- For the glaze, add enough icing sugar to the lemon juice until you have a thick pipe-able mixture (similar to toothpaste). Press clingfilm onto the surface of the glaze, to prevent it crusting over and set aside until needed.
- Roll out your croissant dough to about 1cm thick. Using a 3 1/2-Inch cookie cutter, cut out 10 circle and then use a 1-Inch cutter cut out the hole in the middle.
- Allow the ‘doughnuts’ to prove at room temperature until the they puff up.
- When they have proved, pour vegetable oil into a thick bottomed pot until it is two thirds full, place over medium heat and bring to 170C/350F. When it reaches temperature, fry the ‘doughnuts’ two at a time, making sure you fry each one for a couple of minutes on each side, or until a deep golden brown.
- Using a metal slotted spoon, remove the ‘doughnuts’ from the pan and place onto a wire rack covered with kitchen paper.
- Once cooled enough to handle, roll the outside of the doughnuts in the lemon sugar and set aside to cool completely.
- Place the vanilla custard into a piping bag fitted with a filling tip (#230). Press the tip into each quarter of the cronuts and pipe in a small amount of the custard.
- For the decoration, place the glaze into another piping bag and snip off the end. Pipe a ring around the top of the cronuts.
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