INGREDIENTS
- I knead:
- – Flour 0000 525 g.
- – Sal 6 g.
- – Sugar 65 g.
- – Dry yeast 10 g.
- – Water 250 cc.
- – Egg white 1 unit.
- – Milk cream 15 g.
- – Manteca ointment 110 g.
- Filling:
- – Butter 250 g.
Learn to put together a scrumptious CRONUT , a hybrid pasta, midway between a croissant and a donut, invented by the famend pastry chef Dominique Ansel .
Process:
1. Make a crown with the flour and salt. Within the middle place the dry yeast, water at room temperature, sugar, egg white, cream and butter. With a cornet take the dough and knead for a short while.
2. Put the dough in a greased bowl. Cowl with movie and let rise.
3. As soon as the dough has risen, roll out a 25 x 25 cm sq. on a board lined with floured parchment paper. Movie and place within the fridge.
4. Draw an 18 x 18 cm sq. on a big piece of parchment paper. Flip in order that the butter doesn’t come into contact with the ink. Distribute the butter on the sq. and refrigerate in a single day.
Chilly dough and chilly butter.
6. Take the dough out of the fridge and place the sq. of butter within the middle in a rhombus form. (If the butter could be very chilly, work a bit with the stick, however return it to its unique form).
Fold the ends of dough over the sq. of butter till you get a rhombus that encapsulates it, a bit bigger than the butter.
7. Stretch the sq. to a rectangle and do a easy flip. Repeat 2 extra occasions. Chill till the subsequent day.
8. Stretch the dough 1.3 cm thick on a tray and place it within the fridge, wrapped in movie. Depart for an hour.
9. Minimize with a donut cutter, cowl with a movie sprayed with vegetable spray and let rise for 2 hours.
10. Warmth the oil to 175 C. Fry for a couple of minutes on either side and dry on absorbent paper.
Let cool.
11. Fill a bit bag with dulce de leche by way of the puff pastry on 4 completely different sides. Roll the sides of the donut in sugar and canopy with glacé, ganache or dulce de leche.
