Official recipe for cronuts released

MANILA – Here’s good news for those who followed the cronut food fad: the official recipe for the croissant-donut hybrid has been released online.

“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

After cronuts, cookie shots now sold in Manila

MANILA – The chef who invented the popular croissant-donut hybrid called the cronut has come up with another innovative treat, and the Philippines is quick to follow suit.

Days before Dominique Ansel officially launches his much-talked about cookie shots in New York, a local store started offering its own version of the treat.

Cookie Bar Manila in Kapitolyo, Pasig City has been accepting pre-orders for its Cookie Shot Glasses, which look a lot like Ansel’s creation.

But unlike some cronut contenders in Manila who did not give credit to Ansel, Cookie Bar Manila said its newest offering is a tribute to the chef’s “brilliant idea.”

The Cookie Shot Glasses are priced at P320 for a box of eight pieces.



Several other local bakeries are expected to come up with their own version of Ansel’s cookie shot, especially after the chef’s cronuts became a huge hit in the Philippines.

A number of shops in the country began offering cronut renditions last year as many Filipino clamored for the donut-croissant hybrid.

source: www.abs-cbnnews.com

Krispy Kreme gives in, offers version of 'cronut'

MANILA – The local franchise of the American donut chain Krispy Kreme has finally given in to the “cronut” craze in the country.

Reacting to the popularity of the donut-croissant hybrid here, Krispy Kreme Philippines announced on Thursday that it will start offering its version of the cronut in all of its Luzon branches.

The Baked Krispy Kroissant was described by the company as “our very own version of the food craze that is half doughnut and half croissant, rolled in sugar filled with pastry cream, and topped with select ingredients to excite your palate.”

The pastries come in chocolate, strawberry, apple cinnamon and vanilla cream flavors.

Krispy Kreme Philippines is one of the late entrants to the cronut race in Manila, which already includes franchises such as Dunkin’ Donuts and Chatime, hotels such as InterContinental Manila, and local joints like Dolcelatte.

The first to introduce a version of the hybrid pastry to the local crowd is Wildflour Café + Bakery, a relatively new dining spot in Taguig City that has been getting raves for its breads and other breakfast items.

Each brand here has come up with another name for the cronut to avoid being sued by the pastry’s original creator, Dominique Ansel of New York.

Click here to know where else to buy cronuts in Manila.

source: www.abs-cbnnews.com

After the cronut, cafes bet on crookie, croclair

MANILA – While some bakeries attempt to replicate the success of the “cronut” in New York, other cafés have come up with their own pastries to compete with the croissant-donut hybrid.

One such treat is the “crookie,” a pastry is made by stuffing crushed Oreo cookies into a croissant dough, according to a report from ABC News, who noted that the sweet treat was invented in the Clafouti Patisserie et Café in Toronto, Canada.


Each crookie is priced at $2.70 – lower than Dominique Ansel’s $5 cronuts – with customers placing large orders, according to Clafouti.

But it has yet to catch up with the hype of the cronut, which has been trademarked by Ansel after inspiring long lines, copycats and scalpers, who sell the hybrid pastry for as much as $100.

Manila gets a taste of the crookie

As with the cronut, Wildflour Café + Bakery in Taguig City was quick to spot the crookie trend as it recently came up with its own take on the pastry.

Early this month, Wildflour announced that it is offering crookies at P120 each, the same price as its croissant-donuts.

The relatively new dining spot in Taguig City has been attracting even more customers because of its croissant-donuts, which now come in mixed berry and dulce de leche flavors on top of the usual chocolate and strawberry.


At least three more establishments in Manila have followed suit, each offering its own version of the hybrid pastry.

Such is the popularity of the cronut that Enderun Colleges will be holding a special class on how to make the "it" pastry. Chef Marc Chalopin will conduct a demo on July 27 from 9 a.m. to 12 noon at the school's culinary amphitheater for P1,500 per participant.



Meanwhile, Mesclun Bistro at Serendra, also at the Bonifacio Global City, has created an entirely new hybrid, which it calls "croclair," a cross between a croissant and an eclair.

The croclair actually looked like a croissant in terms of its shape, but is covered in chocolate. But like the eclair, it comes with a creamy custard filling.

source: www.abs-cbnnews.com