the at-home cronut™ pastry

T H E AT- H O M E C R O N U T ™ P A S T R Y
I love making this recipe . . . because — what can I say?—it changed the world. T his is a
version designed for the home cook.
Advanced
1 hour two days before; 1 hour one day before; 2 hours the day of
YIEL D 12 At-Home Cronut TM pastries
SKIL L LE V EL
TIMELINE
TIME
T WO DAYS BEF O RE Make ganache,
At-Home CronutTM pastry dough,
and butter block
O NE DAY BEF O RE Laminate
T HE DAY O F Cut and fry dough;
make glaze and flavored sugar;
assemble
IN G REDIENT S
Ganache of your choice
(pages 205 to 207)
Flavored sugar of your choice
(page 208)
Glaze of your choice (page 208)
1 batch
1 batch
AT- H O M E C RO N U T T M PA S T RY D O U G H
Bread flour 3¾ cups, plus
525 grams, plus
more as needed more as needed
for dusting for dusting
Kosher salt
1 tablespoon + 6 grams
2 teaspoons
Granulated sugar
¼ cup + 64 grams
1 tablespoon
SPECIA L TO O L S
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
201
Instant yeast (preferably SAF 1 tablespoon + 1½ teaspoons
Gold Label)*
Water, cold
1 cup + 2 tablespoons
Egg white (large)
1 each Unsalted butter (84% butterfat), 8 tablespoons
softened
Heavy cream
1 tablespoon
Nonstick cooking spray
as needed
11 grams
250 grams
1 each (30 grams)
112 grams
15 grams
as needed
B U T T E R B LO C K
Unsalted butter (84% butterfat), softened
18 tablespoons
251 grams
Grapeseed oil Glaze of your choice (page 208)
Decorating sugar of your choice
(page 208)
as needed
as needed
as needed
as needed
as needed
as needed
Wilton #230 Bismarck metal tip
or other Bismarck tube
Ateco #803 plain tip (⁵⁄₁₆-inch/
0.8 cm diameter)
* 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.
T WO DAYS BEFO RE
M AKE G A N ACHE
Prepare one of the ganache recipes on pages 205 to 207 and refrigerate
until needed.
M AKE AT- H O ME CRO NU T ™ PA ST RY D OU GH
1.
2.
3.
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.
M AKE BU T T ER BLO CK
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.
O NE DAY BEFO RE
L A MIN AT E
1.
Remove the butter from the refrigerator. It should still be soft enough to
202 T H E S E C R E T R E C I P E S
2.
3.
4.
5.
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.
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 ¼ inch (6 mm) thick.*
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 O F
CU T D OU GH
1.
2.
3.
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
sheet pan, cover with plastic wrap, and refrigerate for 1 hour to relax.
Using a 3½-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 CronutTM 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.±
F RY D OU GH
1.
2.
Heat the grapeseed oil in a large pot until it reaches 350°F (175°C). Use a
deep-frying thermometer to verify that the oil is at the right temperature.‡
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.
* 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 AtHome 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.
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3.
4.
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.
M AKE GL A ZE
Prepare the glaze on page 208 that corresponds to your choice of ganache.
M AKE F L AVO RED SU G A R
Prepare the decorating sugar on page 208 that corresponds to your choice of
ganache.
A S SEMBL E
1.
2.
3.
4.
5.
6.
7.
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 Champagnechocolate 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 onethird 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 CronutTM 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.
SERVIN G INS T RU C TI O NS
Because the At-Home CronutTM pastry is cream-filled, it must be served at room
temperature.
Consume within 8 hours of frying. Leftover ganache can be stored in a closed airtight
container in the refrigerator for 2 days. Leftover f lavored sugar can keep in a closed airtight container for
weeks and can be used to macerate fruits or sweeten drinks.
S T O R AG E INS T RU C TI O NS
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G ANACHES
VANILL A ROSE G ANACHE
YIEL D
Ganache for 12 At-Home CronutTM pastries
IN G REDIENT S
Gelatin sheet (160 bloom)*
Heavy cream
Vanilla bean (preferably Tahitian), split lengthwise, seeds scraped
White chocolate, finely chopped
Rose water
1 each
1¾ cups
1 each
1 each
406 grams
1 each
½ cup
4 tablespoons
90 grams
50 grams
* 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.
2.
3.
4.
5.
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.
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WHIPPED LEMON G ANACHE
YIEL D
Ganache for 12 At-Home CronutTM pastries
IN G REDIENT S
Gelatin sheet (160 bloom)*
Heavy cream
Grated lemon zest
Granulated sugar
White chocolate, finely chopped
Lemon juice
2 each
¾ cup + 2 tablespoons
1 lemon
¼ cup ¾ cup ½ cup + 1 tablespoon
2 each
188 grams
1 lemon
51 grams
117 grams
141 grams
* 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.
2.
3.
4.
5.
6.
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.
206 T H E S E C R E T R E C I P E S
CHAMPAG NE- CHO COL ATE G ANACHE
YIEL D
Ganache for 12 At-Home CronutTM pastries
IN G REDIENT S
Water
Champagne
Unsweetened cocoa powder
Heavy cream
Egg yolks (large)
Granulated sugar
Dark chocolate (66% cocoa content), finely chopped
1.
2.
3.
4.
5.
6.
2 tablespoons
¼ cup + 2 tablespoons 1½ tablespoons
½ cup 3 each 3 tablespoons
1 cup + 1 tablespoon 26 grams
102 grams
9 grams
115 grams
3 each (60 grams)
38 grams
165 grams
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 ¼ 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°F (85°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 ¼ 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.
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FL AVORED SUG ARS
YIEL D
About 1 cup (200 grams) each
IN G REDIENT S
VA N I L L A S U G A R
Granulated sugar
Vanilla bean (preferably Tahitian), split lengthwise, seeds scraped
1 cup
1 each
205 grams
1 each
1 cup
1 lemon
200 grams
1 lemon
1 cup 1 orange
205 grams
1 orange
MAPLE SUGAR
Granulated maple sugar
Grated lemon zest
ORANGE SUGAR
Granulated sugar
Grated orange zest
Combine the sugar and its flavoring in a small bowl. Reserve until needed.
G L A ZES
YIEL D
About ½ cup (200 grams) each
IN G REDIENT S
RO S E G L A Z E
Glazing fondant*
Rose water
½ cup 2 tablespoons
200 grams
30 grams
½ cup 1 lemon
200 grams
1 lemon
½ cup ¼ cup 200 grams
50 grams
LEMON GL A ZE
Glazing fondant*
Grated lemon zest
C H A M PAG N E- C H O C O L AT E G L A Z E
*
Glazing fondant Champagne-chocolate ganache
(page 207)
* Glazing fondant is also known as “fondant icing” or “pastry fondant.” It is similar
to royal icing but remains shiny when it sets.
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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