This week I want to talk about a sweet discovery, cronut. It seem that this new product is revolutionizing the world of pastry in New york. But the way I discovered this crossing between croissant and donut, in a funny way. I was watching one of my favorite television series “Castle” and in one scene they brought a box of cronut to Beckett. The aspect I found it so delicious that I decided to investigate this new delicious invention. Luckily for me I found this article from the guardian. And I hope like katy Salter says that the cronut soon cross the Atlantic and especially coming to London or Spain witch are the two countries that spend more time. ¿ By the way what is cronut? the answer in this wonderful Guardian article.
Best regards and enjoy the article.
What do you get when you cross a croissant with a doughnut? Introducing: the Cronut, currently the most sought-after snack on earth. Cronuts have had a rapid rise to fame. New York bakery Dominique Ansel sold its first batch of the portmanteau pastries on 10 May. Within days, pictures of the Cronut had Harlem Shaked their way across the internet, and lines began forming outside the bakery at 6am. Dominique Ansel currently makes just 200 of its trademarked $5 Cronuts a day. Celebrity fans include Hugh Jackman and CNN’s Anderson Cooper, and, according to Time magazine, a Cronut black-market has sprung up with pastries selling on Craigslist for around $40. Imitation “doissants” have also gone on sale in the US and Australia.
French chef Ansel tells me he came up with the idea when he decided to “make a doughnut as a staff snack. But I didn’t really ever make a doughnut, so I did it my way and infused it with a croissant.” They took two months to perfect and “the first couple were a mess”. The perfected Cronut has a “texture inside very similar to a croissant – light, flaky layers that peel off. And the cream, outside crispiness, sugar texture, and glaze is just like a doughnut”. The instant success of the Cronut is, according to Ansel, a happy accident. “We don’t have a PR company; there was no strategic marketing meeting.”
But short of hopping on a plane to JFK, how can we get our hands on one in Britain? Until bakeries here launch their own (my money is on a US-style joint in London like Electric Donuts), the answer is to make them yourself. I am attempting to do just that – despite a warning from Ansel: “It’s not something I would recommend for home cooks as it’s so labour intensive. It can come out really gross, if not done well.”
Duly daunted, I call Jo Wheatley of The Great British Bake Off fame for advice. Wheatley tried making doissants after a friend came back from the US raving about Cronuts. “Give yourself plenty of time,” she says, “you need to make the dough the day before”.
Edd Kimber, winner of the first Bake Off, also has his own version – calling them “fauxnuts”. Croissants are made with laminated pastry – a notoriously tricky and time-consuming dough. Kimber used a quick 20-minute croissant dough, similar to rough puff pastry. This sounds less scary, so I call him for some pointers. “Use half plain flour and half strong bread flour,” he advises. “You don’t really knead the dough – just gently bring it together.”
Read more in: the ww.theguardian.com