It's dripping greasy, peck-sweet - and the new hype for gourmets: the "Cronut", a hybrid of croissant and donut, is considered to be the new "in" pastry. The recipe.
Cake pops and cupcakes? Something from yesterday. The latest trend pastry from America is called Cronut - a crispy-sweet hybrid of croissant and donut. Rarely has a calorie bomb generated such a hype as the greasy invention of the New York master baker Dominique Ansel, who created the Cronut At the beginning of May raised from the deep fryer into the consciousness of the world public.
Since then, confectioner Ansel has hardly been able to resist inquiries from greedy customers. At least that's what the myth about the Cronut G'riss wants. Early in the morning, hours before the store opens, customers line up in front of his store on Spring Street in New York. In the store, the cronut costs five dollars (the equivalent of 3.80 euros) - but now a black market is booming in the pastry. For example, resellers (they queue up for others) pay 40 dollars (around 30 euros) for a cronut.
Depending on the delivery location in New York Cronuts also offered for up to $ 40 each - each. The pastries even have their own fan site: www.cronut.org. In the bakery, due to the hype, sales have now been limited to a maximum of two items per customer. Last week there was still a limit of three pieces per customer, a week before it was six. An expansion of the Cronut Anseln, who already worked for Daniel Bouloud and the French delicatessen manufacturer Fauchon, thinks about 250 Cronuts bakes, meanwhile not: "Everything is perfect the way it is."
What is a cronut anyway?
Well: Definitely not something for the figure-conscious: It consists of a buttered croissant dough that is baked in grapeseed oil, filled with cream, rolled in sugar and then glazed. The taste and aroma of the cream and glaze change monthly - from Tahitian vanilla to lemon maple. A piece of pastry in the form of a donut should have around 500 calories. Confectioner Dominique Anseln claims to have worked on the recipe for two months Cronut He does not recommend re-baking: "The workload is far too great!" It takes just three days for the croissant dough to have the right, loose bite firmness.
The Cronut Recipe:
In fact, it is not that easy and quite laborious to find one Cronut to produce - at least with the narrow-gauge version you can try it. To do this, you use a ready-made Danish pastry or croissant dough (available in the supermarket), fold the sheets of dough together and cut out circles with a sharp knife (tip: do not cut out - the dough will not rise so nicely when deep-fried!).
Bake the dough rings in tasteless vegetable oil. The oil shouldn't be too hot, otherwise the cronuts will stay flat. When one side is golden brown, turn the cronut and finish baking. Watch out! It won't take too long. Now lift the cronuts out of the fat and drain well on kitchen paper. Turn in granulated sugar while it is still warm.
Now mix a vanilla cream. ingredients: 250 ml milk, 1 pack vanilla custard powder, 150 ml whipped cream, 3 pack vanilla sugar, 1 pinch of lemon peel, sugar. Bring the milk, vanilla sugar, lemon zest and sugar to a boil in a saucepan. Mix the whipped cream with the vanilla custard powder and add to the milk mixture. Let cook for approx. 1-2 minutes, then cool down.
Cut open the cronut and fill it (especially experienced people use a piping bag).