“Good Morning America” recently posted the recipe for cronuts from the book titled “Dominique Ansel: The Secret Recipes.” Ansel created and trademarked the cronut, which took New York by storm last year.
The cronut trend also reached the Philippines, with several establishments coming up with their own versions of the pastry.
Ansel’s recipe posted online by “Good Morning America” makes eight servings and takes more than two hours to make. It has been slapped with a “difficulty: extreme” rating.
Some of the ingredients for the cronut include flour, Kosher salt, sugar, instant yeast, cold water, egg white, unsalted butter, heavy cream, grapeseed oil, decorating sugar and glaze.
The recipe also requires some equipment – a stand mixer with dough hook and whisk attachments, a ruler, a large offset spatula, ring cutters in different sizes, a deep-frying thermometer and piping bags, among others.
The pastry dough should be prepared two days in advance, according to Ansel's recipe. The resulting cronuts need to proof in a warm spot until tripled in size before deep-frying for around 90 seconds on each side.
The recipe states that the oil should be at 175 degrees Celsius as the pastries will be greasy at a lower temperature. If the oil is too hot, the cronuts will be burnt on the outside and undercooked on the inside.
source: www.abs-cbnnews.com
