Cronuts

In 2013, the French baker Dominique Ansel created a pastry out of dough similar to that of a croissant, with flavoured cream inside. that took him two months to perfect. Ansel introduced the Cronut on May 10, 2013, at Dominique Ansel Bakery in New York’s SoHo neighbourhood. By the third day, a line of over 100 people had formed outside the shop to buy it. 

So, a Cronut is a croissant donut hybrid. This pastry recipe will quickly become a seasonal tradition in your household.

Beat 1 egg and save it in a small bowl. Powder 1 cup sugar with 2 large sticks of cinnamon and save that too.

Unfold 2 store-bought puff pastry sheets and leave them out at room temperature to defrost – about 30 minutes.

Brush the top of each sheet with  beaten egg. Fold the sheets back into thirds and set in the freezer for about 15 minutes.

Take the puff pastry out of the freezer and cut out 3 doughnut shapes out of each sheet. If you don’t have a doughnut cutter, then use a small glass. Use a pastry tip to cut small holes in the centre.

Heat 2 cups of grapeseed oil or sunflower oil in a saucepan. When the oil starts to bubble, it’s ready.

Fry each doughnut ring in the oil for about a minute each side. Once done, move the cronut to a paper towel to slightly cool on.

While you continue to fry the rest of the cronuts, dip and roll the already made, slightly warm cronuts into your sugar-cinnamon mixture.

If desired, pour Crème anglaise over the top.

Crème anglaise

In a small saucepan, warm 1 cup milk over low heat just until steam begins to rise from it. Do not let the milk boil.

In a medium bowl, whisk 2 egg yolks with 2 tbs white granulated sugar until thick and combined.

Slowly add the milk to the egg yolk mixture, one tablespoon at a time, whisking after each addition. Pour the entire contents back into the saucepan and set to low heat.

Stir the sauce with a wooden spoon over low heat until it begins to thicken enough to coat the back of the spoon. Stir in 1 tsp vanilla extract.

To ensure an extra smooth sauce, pour the sauce through a sieve into your desired jar or container to smooth out any clumps.

By Christ & Co.