This is our final chapter (for now) on the Cronut mission.
I have slightly tweaked the recipe and procedures to yield better layering.
Here are a few success-critical points:
- Use of all bread flour in the recipe.
- Use of a drier butter. Elle & Vire has one of the best ones, in my opinion.
- For more flakiness or layering, use of three (3) book-folds instead of letter-folds.
I also finished the cronuts in three different ways all meant to be enjoyed either for breakfast or as afternoon snacks. Perhaps the most interesting of them all is the savory one (the cronut-which) with grated cheese on top and a crisp pancetta sandwiched in between applesauce-mayo smothered cronuts.
So here goes the recipe:
125 ml Water, lukewarm
6 grams Yeast, instant
150 grams Butter, unsalted
15 grams Milk powder, full cream
250 grams Flour, bread
4 grams Salt, fine
30 grams Sugar, white
- Place the lukewarm water in a large bowl.
- Stir in the yeast mixing it to dissolve.
- Combine the milk powder, flour, salt and sugar in a food processor fitted with a blade.
- Add the cold butter and process until very coarse in texture (or big lumps form).
- Transfer the mixture into the bowl with yeast mixture.
- Fold together until the mixture is moist enough to be formed into a dough.
- Flatten dough and store in the refrigerator for at least two (2) hours covered with food-grade plastic.
- Roll dough out on a lightly floured surface forming a uniform rectangular shape of about 0.5 cm in thickness.
- Traditionally, we laminate the dough by folding it letter-style (single) as illustrated below. For a more flaky result, fold the dough book-style (double) three times as shown below (courtesy from http://www.hefe-und-mehr.de):
- Allow the dough to rest in the refrigerator for at least 30 minutes.
- Roll out into a thickness of 0.5 cm.
- Cut and lay on lightly floured surface or tray and cover with cheesecloth to avoid drying.
- Allow to rise until double in size. This takes around 30 minutes depending on your ambient temperatures.
- Fry the cronuts until golden brown.
- The quality is significantly better using vegetable shortening as it doesn't leave a greasy mouthfeel.
Go crazy with what you want to do with your finished product. Or you may want to try replicating my savory cronut.
The Savory Cronut-which:
- Start with the applesauce mayo by mixing applesauce and mayonnaise in equal parts. Add some ground pepper. You may add a teeny tiny bit of English mustard if you wish to add a spike.
- Fry up pieces of pancetta until crisp.
- While the cronuts are still warm, spread some butter on top. Grate some emmenthal cheese on top and dust with a thin layer of icing sugar. Broil until the cheese is melted. You may opt to let the sugar caramelize a little bit for better flavor contrast. OR save this method later if you wish to grill your cornet-which using a panini press.
- Slice the cronut into half and spread a generous layer of applesauce mayo on each side.
- Place the pancetta in between.
- If using a panini press, this is the moment to do it!
- Voila! Your savory cronut-which is born!
For my previous post on the Chocolate Cronut, you may alter the recipe and procedures using the above adjusted formula reducing the amount of flour by the total amount of cocoa powder asked for.