Friday, September 6, 2013

Cronuts! Part 2: The Sights and Sounds

As promised, here’s the finale to our two-part cronut extravaganza! The series concludes with me frying the two batches – the first half fried as prepared in the last video, but the second half of the dough received an additional tri-fold, which resulted in a much higher, but less crispy cronuts.

Both were very good, and the second batch was more impressive looking, but I’m thinking that for a true croissant/doughnut hybrid, thinner and with less layers may be the way to go. 

Of course, if you’re going to fill yours with vanilla custard, as is the custom in NYC, then the taller, airier cronut is probably a better delivery system. Rest assured, further exploration is inevitable.

In case you’re wondering, the second half of the dough was frozen overnight, and then thawed in the fridge until soft enough to work with, so it seems as though making and freezing this would not be problem. I hope you give this a try soon. Enjoy!

Note: These cronuts were fried in grapeseed oil, at 350 degrees F. for about 1 1/2 to 2 minutes per side. Click here to watch Part 1.

37 comments:

candice said...

those came out beautifully! love that crunch. this is on my next cooking date night menu! so... I'm wondering if you would please reconsider making corn dogs now? I mean, you already have the fryer... and it's only 9 months until my birthday so you have time to whip up an awesome recipe I can use! I would be eternally grateful. if not, that's cool... I'll still watch your show ;)

Roberto said...

I'm gonna' try these. Typo in the blog text? It should read "NOT a problem", I think.

Chef John said...

oops! thanks!

Wojciech Bartnik said...

Chef John, what wih he lefover dough,from between the cuts?

Wojciech Bartnik said...

Chef John, what with the leftover dough, between cuts?

Matthew said...

Oh, Chef John, I think I love you....

PreludeInZ said...

The sound of you biting into that first cronut is probably going to outrank the first cry of my firstborn in the list of "best sounds in the world."

laurie said...

These look amazing!

S/V Blondie-Dog said...

Dang... 'dem tricked-up do-nuts look a mighty tasty. Thanks! You're 'da best!

cookinmom said...

You are cruel with your sound affects.

Javier R. said...

Is it me or these don't seem as flacky in the inside as the Ansel ones. The "carry the one" line slayed me by the way. Huge fan from Honduras,since trying the No-knead Ciabatta.

Chris K. said...

Re: double-dipped icing. A perfect example of the old adage "better is the evil twin of good enough."

Not axiomatic, but something to contemplate while the cronut dough is chilling.

Chef John said...

Javier, Yes! the Ansels are much flakier since they probably contain almost twice the butter, something closer to puff pastry.

Chef John said...

Just had to look up, axiomatic... well done. ;)

Chef John said...

RE: the scraps... You simply cut into hole size pieces and let rise and fry!

will dukeshire said...

If you and your wife ever want to visit Newfoundland Canada, you have a place to stay......please stay long LOL come visit, tour the Island,would give up our bedroom overlooking Come By Chance salmon river for you! Thanx so much for giving me part 2 so fast.I am making these 2morrow!also hey, these are somewhat diabetic friendly?? aren't they? ha ha Luv yas Willy from Newfoundland Canada

will dukeshire said...

willy from Newfoundland Canada again..Can I use salted butter if I don't have unsalted,and why do you use unsalted in the first place?

Fred Farnsley said...

Just made the dough tonight. Going to fry them up for breakfast. Thanks Chef John for all the delicious recipes.

Fred Farnsley said...

Just made the dough tonight. Going to fry them up for breakfast. Thanks Chef John for all the delicious recipes.

Lydia Renard said...

Hey, Chef John! What did you do with the remaining dough?

Angie said...

I have to try them, they look super yummy and delicious and crunchy and beautiful...oh I have to restrain myself I'm already drooling...

Chef John said...

See above comment!

Chef John said...

See above comment!

Andrea McCraley said...

Chef John - Thank you for the cronut recipe. My 2 daughters and I just had them for breakfast. They were delicious! They really had that hybrid texture and flavor.

Andrea McCraley said...
This comment has been removed by the author.
Chef John said...

Will, here is your butter answer... http://joythebaker.com/2012/06/why-we-use-unsalted-butter/

Simmon Mariani said...

Made these this morning and they came out awesome! They are so good i will have to restrict myself to making these only once or twice a year.

Thanks Chef!

will dukeshire said...

Thanks Chef John for the info about unsalted butter!

Rosa said...

I will never make these (pure laziness), but I got such a kick out of the video that I sent the link to several people! (Maybe they will make them for me as thanks.)

Glad I found the website and youtube channel. It's a bright spot to my day!

Thanks!

Beth said...

Here's a new challenge from the Cronut's creator, M Ansel:

http://drosengarten.com/blog/video-whats-next-from-the-creator-of-the-cronut/

jlufz6 said...

Counterfeit Cronuts and a thuggage Chef. Haha, this video was too good.

And the crunch sounds... :O

Alex said...

Hi Chef John,

these cronuts look amazing! and the sound made during the taste is awesome.

I have a question: why grapeseed oil?
In case it's possible can I use canola oil to fry the crunuts?

thank you for your comment
Alex

Justin said...

Oh man I just started a diet. Why did I watch this video!!

Chef John said...

yes, you can use canola oil. I used grapeseed since that what Mr. Ansel uses.

MaggiesCakes and Cupcakes said...

Hello Chef John, I love those duonuts and as we speak I'm making them , they look very delicious...P.S. I was wondering if you can make pumpkin dounuts like these one but with puree pumpkin...thank you.

PJ said...

I thought they were part of a blackbird.

Charlie Cage said...

Chef, how long will the dough stay good in the freezer for?