Everyone is fascinated by the CRONUT. And although its sensation may have started to taper off amongst us, chefs, there are actually many people out there who still find mystery in this new invention.
So I stepped into my lab armed with olden cronut test recipes yet upping the bar once again by forming a new shape and incorporating chocolate.
Voila! ChocoCron was born!
Packed with chocolate-goodness - crisp on the outside, soft in the inside with the evident layering beckoning from its original form.
This version is not as difficult as the word itself akin to how croissant has made the lamination process notorious enough even for many a chefs that the process has been reserved for the experts.
Tips for success:
- Keep butter very cold and solid before use.
- If you don't have the wintery weather with you, process the ingredients CHILLED.
- Use vegetable shortening like Crisco for frying.
- Patience, patience, patience.
Chocolate Cronut Wedges (ChocoCron)
Yield: 12 pieces
65 ml Milk, full cream
60 ml Water
150 g Butter, unsalted, cold, cubed
210 g Flour, All Purpose
40 g Cocoa Powder
6 g Instant Yeast
4 g Salt, fine
40 g Sugar
Oil for frying
Chocolate fudge or chocolate fondant for glazing
- The dough is prepared similar to a muffin - wet and dry ingredients in separate mixes.
- Combine the milk and water. This is your wet mix. Set aside.
- And now the dry mix: combine the flour, cocoa powder, yeast, salt and sugar in a food processor.
- Add the butter in two batches while processing (use several quick pulses to avoid over-mixing) until pea-sized crumbs form. The smaller they get, the less flaky your cronut will be.
- Add the liquid mixture all at once and continue processing in pulses until a dough forms.
- Gather mixture with hands and give it a quick kneading forming one mass of dough.
- Allow to rest for at least 5 minutes.
- On a flour-dusted working surface, roll the dough into a rectangular shape to achieve a thickness of around 0.5 cm. It doesn't matter if the dough is not perfectly rectangular as during the process of lamination it will shape itself nicely.
- Imagining folding your first job application letter, bring a third of your dough farthest you over a third of the dough which should be the center and bring the last remaining third over to overlap. Imagine the image below to be your dough.
The finishing part:
- Roll out the dough into a thickness of 0.5 cm.
- Using a rolling wheel or pizza cutter, make rectangular pieces of about 9.0 cm x 3.0 cm.
- Cover dough with cheesecloth and allow to rise until double in size. This can take up to 20 minutes depending on the humidity and ambient temperature.
- Heat frying oil (better yet, use vegetable shortening like Crisco) to 190 Celsius.
- Fry each of the cronut until it is cooked through inside. It takes about 5 minutes. To ensure even browning, flip the cronut over after it has been frying for a minute. Flip it back once again after 2 minutes until done.