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For the Danish dough
for the dough
1/2 cup water
1/2 cup whole milk
2 eggs
1 tablespoon vanilla bean paste (can substitute with vanilla extract)
4 cups All Purpose Flour plus a cup extra for rolling (I use King Arthur All purpose)
1/2 cup sugar
One 1/4 ounce package instant yeast (I use Red Star Platinum instant yeast)
1 teaspoon salt
1/4 teaspoon cardamom (optional. Don't use if you're only make the Cronuts)
1 tablespoon unsalted butter, room temperature
for the butter block
1 pound plus 2 tablespoons unsalted European butter, slightly cooler than room temperature
1/4 cup all purpose flour
For the Cronuts
1 batch Danish dough
2 quarts, grapeseed oil
1 batch pastry cream:
1/2 cup heavy cream
1/2 cup milk
1/4 cup sugar
3 egg yolks
pinch salt
2 1/2 tablespoons cornstarch
1 teaspoon vanilla bean paste
To finish the Cronuts:
1/2 cup granulated sugar
1 cup confectioner's sugar
2 tablespoons whole milk
For the Danish filling:
One 8 ounce tub of Mascarpone (I use Vermont Creamery), room temperature
1 egg yolk
2 tablespoons confectioner's sugar
1 tablespoon flour
zest of 1/2 a lemon
scant pinch salt
jam of choice
To finish the Danish:
Egg wash (1 large egg whisk together with 1 tablespoon of water)
glaze (1 cup of confectioner's sugar whisked with 1 to 2 tablespoons milk)

How to Make CRONUTS

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