Welcome to Kitchensurfing Hacks, where we take a closer look at the food media zeitgeist and get hacking. Up first: Dominique Ansel’s Cronut™.
The Cronut™ is a bona fide sensation, the now-signature product of Dominique Ansel’s excellent Soho, New York bakery. Introduced on May 10, 2013, the Frankenstein pastry — equal parts doughnut, croissant, and magic — has quickly become a thing of legend. Meanwhile, the lines for the $5/pop juggernauts have become a thing of pure insanity.
In chef Ansel’s own words, this is the Cronut™:
Taking 2 months and more than 10 recipes, Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough which has been likened to a croissant (but uses a proprietary recipe), the Cronut™ is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut™ is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. Cronuts™ are made fresh daily, and completely done in house. The entire process takes up to 3 days.
Indeed. But, then, pastry is a thing of immense precision. So, if he can make them, so can we. Or, more accurately, so can one of our chefs.
So we called Kitchensurfing Ace Jessica Yang, who trained as a pastry chef at the ESCF Ferrandi in Paris and has worked in kitchens around the world, such as at Per Se in New York.
Here, drumroll, is her recipe for bootleg cronuts (little ‘c’, no ™).
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