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