Be warned that making these is indeed a labor of love. The dough is rolled, folded four times (leaving it to rest an hour between), before being chilled over night.
Yes.
But if you can do this, your patience will be duly rewarded.
What you are left with is layer upon layer of buttery flakiness, with the chewiness of a croissant, yet with the sweet doughiness of a doughnut.
Here they have crunchy sugar coated exterior, a buttery flaky interior, finally glazed with a luscious sweet creamy nutty caramel and chocolate. It's heaven guys.
Save yourself a three hour wait in the rain, and try these out at home!
Peanut Butter Chocolate Cronuts
Ingredients:
For the cronut dough:
500g/1lb strong white bread flour
1 1/2 tsp salt
1 x 7g sachet fast action yeast
25g/1oz caster sugar
400g/15oz cold unsalted butter
300-320ml lukewarm water
Light brown soft sugar to coat
Vegetable oil, for deep frying
For the peanut butter caramel glaze:
5oz/140g caster sugar
3 tbsp water
1 1/2oz/35g butter, cubed
85ml double cream
1 tbsp smooth peanut butter
1oz/25g roasted peanuts, finely chopped
50g/2oz icing sugar
To drizzle: 50g (2oz) milk chocolate
1. Put the flour, yeast, caster sugar, and 300-320ml lukewarm water in a bowl. Mix until a dough comes together, then turn it out and knead for a solid five minutes (by hand or machine)
2. Return the dough to a bowl and leave for one hour in a warm place to double in size.
3. Place the butter on a piece of baking paper, cover with another piece of baking paper, and flatten with a rolling pin to measure 20 x 40cm. Wrap well in clingfilm and chill until very cold and firm.
4. Once the dough has doubled in size, turn it out on to the work surface and knock it back by punching out the air with your fist.
5. Roll out the dough out into a 20 x 60cm rectangle. Place the chilled butter on top to cover the top two thirds of the dough. Fold the remaining third of the dough up, then fold down the top third of the dough (and butter). Wrap well in clingfilm and place the dough in the fridge to rest for an hour. Repeat this rolling, folding and chilling process four times. Finally, chill the dough overnight.
6. The next day roll out the dough until you have a layer about 4cm thick.With a 5-6cm cutter, stamp out the centers using a small round cutter. I used an apple corer which worked wonderfully.
7. Place on to a lined baking sheet and chill for at least an hour until very cold.
8. Heat your deep fat fryer (or use a large heavy saucepan filled with two liters of vegetable oil), and use a sugar thermometer to heat the oil to 190C.
9. Remove the cronuts from the tray and fry until deep golden (around four minutes). Drain with a slotted spoon and toss the hot cronuts into a bowl of brown sugar. Remove to a wire rack and repeat with the rest of the cronuts.
10. To make the peanut butter caramel glaze: place the caster sugar and water into a medium sized heavy based saucepan. Add three tbsp water and place over a medium high heat. Cook until the sugar dissolves and the mixture boils. Cook until the sugar turns a medium amber colour. My thermometer reached 170C at this stage.
11. Take the pan off the heat and stir in the butter, it will bubble and steam. And then add in the cream and peanut butter. Plan the pan back on the heat and stir until the caramel comes together. Bring back to the boil and cook, stirring for a further 30 seconds.
12. Add the chopped peanuts to the mixture and sift in the icing sugar and stir until smooth. Carefully decant into a bowl and using tongs, dip the cronuts one by one into the glaze, allowing the excess to come off using the tongs.
13. Melt the chocolate either in a bain marie or the microwave and carefully drizzle using a piping bag or simply with a fork.
Delicious whilst still warm.
Here they have crunchy sugar coated exterior, a buttery flaky interior, finally glazed with a luscious sweet creamy nutty caramel and chocolate. It's heaven guys.
Save yourself a three hour wait in the rain, and try these out at home!
Peanut Butter Chocolate Cronuts
Ingredients:
For the cronut dough:
500g/1lb strong white bread flour
1 1/2 tsp salt
1 x 7g sachet fast action yeast
25g/1oz caster sugar
400g/15oz cold unsalted butter
300-320ml lukewarm water
Light brown soft sugar to coat
Vegetable oil, for deep frying
For the peanut butter caramel glaze:
5oz/140g caster sugar
3 tbsp water
1 1/2oz/35g butter, cubed
85ml double cream
1 tbsp smooth peanut butter
1oz/25g roasted peanuts, finely chopped
50g/2oz icing sugar
To drizzle: 50g (2oz) milk chocolate
1. Put the flour, yeast, caster sugar, and 300-320ml lukewarm water in a bowl. Mix until a dough comes together, then turn it out and knead for a solid five minutes (by hand or machine)
2. Return the dough to a bowl and leave for one hour in a warm place to double in size.
3. Place the butter on a piece of baking paper, cover with another piece of baking paper, and flatten with a rolling pin to measure 20 x 40cm. Wrap well in clingfilm and chill until very cold and firm.
4. Once the dough has doubled in size, turn it out on to the work surface and knock it back by punching out the air with your fist.
5. Roll out the dough out into a 20 x 60cm rectangle. Place the chilled butter on top to cover the top two thirds of the dough. Fold the remaining third of the dough up, then fold down the top third of the dough (and butter). Wrap well in clingfilm and place the dough in the fridge to rest for an hour. Repeat this rolling, folding and chilling process four times. Finally, chill the dough overnight.
6. The next day roll out the dough until you have a layer about 4cm thick.With a 5-6cm cutter, stamp out the centers using a small round cutter. I used an apple corer which worked wonderfully.
7. Place on to a lined baking sheet and chill for at least an hour until very cold.
8. Heat your deep fat fryer (or use a large heavy saucepan filled with two liters of vegetable oil), and use a sugar thermometer to heat the oil to 190C.
9. Remove the cronuts from the tray and fry until deep golden (around four minutes). Drain with a slotted spoon and toss the hot cronuts into a bowl of brown sugar. Remove to a wire rack and repeat with the rest of the cronuts.
10. To make the peanut butter caramel glaze: place the caster sugar and water into a medium sized heavy based saucepan. Add three tbsp water and place over a medium high heat. Cook until the sugar dissolves and the mixture boils. Cook until the sugar turns a medium amber colour. My thermometer reached 170C at this stage.
11. Take the pan off the heat and stir in the butter, it will bubble and steam. And then add in the cream and peanut butter. Plan the pan back on the heat and stir until the caramel comes together. Bring back to the boil and cook, stirring for a further 30 seconds.
12. Add the chopped peanuts to the mixture and sift in the icing sugar and stir until smooth. Carefully decant into a bowl and using tongs, dip the cronuts one by one into the glaze, allowing the excess to come off using the tongs.
13. Melt the chocolate either in a bain marie or the microwave and carefully drizzle using a piping bag or simply with a fork.
Delicious whilst still warm.
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