The At-Home Cronut™ Pastry

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Preparation info

  • Difficulty

    Complex

  • Yield

    12

    At-Home Cronut pastries

Appears in

The Secret Recipes

The Secret Recipes

By Dominique Ansel

Published 2014

  • About

I love making this recipe . . . because—what can I say?—it changed the world. This is a version designed for the home cook.

Timeline

TWO DAYS BEFORE Make ganache, At-Home Cronut pastry dough and butter block

ONE DAY BEFORE Laminate

THE DAY OF Cut and fry dough; make glaze and flavoured sugar; assemble

Ingredients

Ganache of your choice (pages 205 to 207) 1 batch 1 batch
Flavoured sugar of your choice
Glaze of your choice

At-Home Cronut Pastry Dough

Strong flour cups, plus more as need for dusting 525 grams, plus more as needed for dusting
Kosher salt 1 tablespoon + 2 teaspoons 6 grams
Granulated sugar ¼ cup + 1 tablespoon 64 grams
Instant yeast (preferably SAF Gold Label)* 1 tablespoon + teaspoons 11 grams
Water, cold 1 cup + 2 tablespoons 250 grams
Egg white (large) 1 each 1 each (30 grams)
Unsalted butter (84% butterfat), softened 8 tablespoons 112 grams
Pouring cream (35% milk fat) 1 tablespoon 15 grams
Cooking oil spray as needed as needed

Butter Block

Unsalted butter (84% butterfat), softened 18 tablespoons 251 grams
Grapeseed oil as needed as needed
Glaze of your choice as needed as needed
Decorating sugar of your choice as needed as needed

Special Tools

  • Stand mixer with dough hook and whisk attachments
  • Ruler
  • Large offset spatula
  • 3½ -inch (9 cm) ring cutter
  • 1 inch (2.5 cm) ring cutter
  • Deep-frying thermometer
  • 2 uncut piping bags
  • Wilton #230 Bismarck metal tip or other Bismarck tube
  • Ateco #803 plain tip (5/16-inch/0.8 cm diameter)

Method

Two Days Before

Make Ganache

Prepare one of the ganache recipes on pages 205 to 207 and refrigerate until needed.

Make At-Home Cronut™ Pastry Dough

  1. Combine the strong 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.

  2. Lightly grease a medium bowl with cooking oil 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.

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

Make Butter Block

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

One Day Before

Laminate

  1. 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 7-inch (18 cm) square after working it.

  2. 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 centre of the dough so it looks like a diamond in the centre of the square (rotated 45 degrees, with the corners of the butter block facing the centre of the dough sides). Pull the corners of the dough up and over to the centre 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.

  3. 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 centre. When finished, you should have a 20-inch (50 cm) square about ¼ inch (6 mm) thick.*

  4. 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.

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

The Day Of

Cut Dough

  1. On a lightly floured work surface, roll out the dough to a 15-inch (40 cm) square about ½ inch (1.3 cm) thick. Transfer the dough to a half baking tray, cover with plastic wrap, and refrigerate for 1 hour to relax.

  2. Using a 3½ -inch (9 cm) ring cutter, cut 12 rounds. Cut out the centre of each round with a 1-inch (2.5 cm) ring cutter to create the doughnut shape.

  3. Line a baking tray with baling paper and lightly dust the paper with flour. Place the At-Home Cronut pastries on the tray, spacing them about 3 inches (8 cm) apart. Lightly spray a piece of plastic wrap with cooking oil spray and lay it on top of the pastries. Proof in a warm spot until tripled in size, about 2 hours.±

Fry Dough

  1. Heat the grapeseed oil in a large saucepan until it reaches 350°F (175°C). Use a deep-frying thermometer to verify the oil is at the right temperature. Line a platter with several layers of paper towels for draining.

  2. 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.

  3. 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.

  4. Let cool completely before filling.

Make Glaze

Prepare the glaze that corresponds to your choice of ganache.

Make Flavoured Sugar

Prepare the decorating sugar that corresponds to your choice of ganache.

Assemble

  1. 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.)

  2. 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.

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

  4. 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.

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

  6. 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.

  7. 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 refrigerator for 2 days. Leftover flavoured sugar can keep in a closed airtight container for weeks and can be used to macerate fruits or sweeten drinks.

* Instant yeast is often used for doughs with higher sugar content, because this yeast needs less water to react and sugar tends to pull water from dough. You can substitute the same quantity of active dry yeast, but may get a denser final product.

* 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.

± 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.

‡ 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.