The latest food craze in New York .. the Cronut. A croissant crossed with a donut! Crispy outer shell encasing a cream filled fluffy centre. Definitely a must try! 🙂
Ingredients:
Puff pastry
Cream for whipping
icing sugar, colouring, water for glaze (I also used strawberry flavouring)
Cinnamon and caster sugar mixed to make cinnamon sugar
* have fun coming up with ways to top them 🙂
Vegetable oil for frying
Deep fry for 2-3 mins either side at 180c, 355f.
hi guys welcome to cooking with karma now one of the latest food craze is to come out of New York is the cronut it’s a croissant cross with the donut so today I’m going to show you how to make your very own at home so let’s get started and I’ll show you how to make them now for this recipe I’m using some puff pastry which I’ve rolled out very slightly and then cut into four taking each quarter and rolling them into a ball we’re then going to roll each one out individually then we’re going to fold it in half and roll out flat again then we’re going to fold that over again and roll it out till it’s about half a centimeter thick next taking something like an egg ring or a cookie cutter if you have one place it onto the dough roll it over with the rolling pin and then take off the excess then next we need to make the whole sort looks like a donut if you have a smaller cookie cutter then you can use that otherwise use a loop like I have then simply repeat until they’re all done now all we need to do is deep-fry them I’m going to deep-fry these at 180 degrees for about two to three minutes on either side until they’re golden brown as they cook you’ll see that they float to the surface as they start to pop up make sure you flip them over to cook on both sides so they cook evenly now of course don’t forget about the donut holes because you can cook those up too once they’re all cooked it drain them on some paper towel to cool here I’ve just made a simple glaze with some icing sugar colorings and flavoring and some water and simply mix together until you get your desired consistency and then for the filling I’m going to whip up some cream taking a cronut make a few holes with the skewer now with either a ziplock bag or a piping bag we’re going to pipe in that whipped cream then we’re going to do half of them in the glaze shaking off any excess then covering with some sprinkles for the other half I’m simply going to cover them in some cinnamon sugar crunchy crispy and flaky filled with delicious whipped cream and so simple to make I can certainly see why these are becoming the latest craze in New York so I really hope you give them a go thanks again for joining me have a wonderful week and I’ll see you all on Friday
29 Comments
This is not the actual recipe for cronuts
Delicioso♥
Thank you for giving the CRONUTS a good attempt, but , the TEXTURE and FILLING is NOT the same as Chef Ansel's CRONUTS (NY, USA). Puff pastry is a bit too dry & crunchy. The "CRONUT" is made with a proper laminated dough (croissant)
And the filling is more like a "Chantilly Cream", the "ring of icing" on the top of the "CRONUT" is made of Meyer Lemon curd, Confectioner's sugar, etc.
The other delicious ring of icing has a bit of rosewater in it. His berry icing is freshly made with daily.
Additionally, Chef Ansel deep fries his "CRONUTS" in Grape Seed Oil. The "oil" makes a difference in the "flavor", as well.
Packaged puff pastry..So call them puffnuts
I'd rather have chocolate, but thanks for the input, i was looking for ideas from someone who had actually eaten one, so awesome 🙂 I actually made some with canned flakey bisquit dough once so i'll bet its similar…(i know, the horrors right?)
only a crazy foodie would wait in line that early for a donut, i dont care WHO makes em hehe, i would rather have a cheap imitation 😉
i can almost see you waving your hands and stamping your foot with an indignant head toss and some fingerpointing… its food… you eat it to sustain life, bonus if it tastes good.. its not that dramatic LOL.
i thought caster sugar was those really big pearl type things that DONT dissolve so it adds a crunch to baked goods? thought the superfine stuff was just powdered sugar
same same
The pastry didn't rise when I cooked it
Sorry, but that is so not a cronut, deep-fried puff pastry maybe lol.
It taste nothing like a cronut
I've never heard of a cronut, (probably because I don't live in NY) but i'm putting this recipe on my must try list. Subscribed to your channel after being hooked in by your meat pies made in a muffin tin, then seeing your twix bar recipe. 🙂
What's the stuff in the middle?
Thank you so much im going to make these soon!
Im glad its a australia base recipe every other video on youtube is american. So I cant access all the ingredients for the recipe !
wheres the cro?
Looks delicious 🙂
So yummy
There are a poor excuse for a Cronut. All it is, is deep fried puff pastry..
Thanks for the video but that is not the correct way. Should be yeast dough recipe with lots of butter and prepare it like how u make a puff party.
CookingwithKarma how much oil?
why not make some round and othrs straight
subscribed your channels 😀
Cronut/croissant dough is yeast-leavened. Puff pastry dough is not yeast-leavened– it is not leavened at all. Yours is NOT "cronut".
Sorry to say this is not a Cronut..its deliciousness comes from combining 2 techniques 1 x croissant & 1 x doughnut…made with yeast!Puff pastry is pastry nothing more.. its just fried! Cronuts are yeast based and have a bread-like but light flaky,buttery texture.
Hey guys, we all know that this IS an EASIER way to make them which just doesn't make them a COMPLETE cronut. At least now we know how to make it fast and deliciously. Don't be so rude and make one!!
Cronut is made with croissant dough, not puff pastry dough.
Cook these with Veg shortning instead of oil and they come out amazing! who cares if its not a "cronut" fuck croissant. this shit is delicious