Cronuts

Ingredients for 1 servings:

• 150 g water
• 150 g flour
• 1 g fresh yeast
• Pre-dough
• 400 g flour
• 145 g milk
• 15 g fresh yeast
• 50 g sugar
• 40 g butter
• 1 tsp salt
• 1 kg vegetable fat for frying
• 350 g butter, hard
• 410 ml whole milk
• 5 egg yolks
• 60 g sugar
• 20 g flour
• 20 g cornstarch
• 2 vanilla pods
• 1 egg white
• 200 g powdered sugar
• 30 g dark chocolate coating

Instructions

Working time approx. 2 hours; Rest time approx. 1 day 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 6 hours 15 minutes

Made from homemade puff pastry, makes about 9 cronuts

For the starter dough, mix all ingredients together and let stand covered overnight, but not in the refrigerator. For the filling, mix the egg yolks with half the sugar, the flour, and the cornstarch. Bring the milk, vanilla seeds, and the remaining sugar to a boil in a saucepan. Add some of this to the starch mixture, stirring vigorously. Now add the remaining milk to the mixture and stir everything vigorously. Return the mixture to the saucepan and bring to a boil, stirring constantly, until the cream thickens. Let the cream cool in the refrigerator overnight. For the main dough, knead all ingredients except the butter and salt together until the dough becomes elastic, then knead in the butter and salt. Chill the dough for 60-90 minutes. Make a butter slab by cutting the cold, hardened butter into approximately 1 cm thick slices, placing them next to each other between two sheets of baking paper, and pressing them together with a rolling pin. Now roll out the dough on a floured surface. Place the butter slab on one half of the dough and cover with the other half. Press the edges together. Fold the dough like a business letter. Repeat the following procedure three times: 1. Roll out the dough. 2. Fold the rolled out dough like a business letter. 3. Cover and chill for 45-60 minutes. Roll out the dough to a length of 50-60 cm, cut out cronuts, then let the dough pieces prove on a baking sheet for 60-90 minutes. Heat vegetable oil in a pan; the oil should be around 180°C. Carefully slide the cronuts, one at a time or two at a time, into the hot oil and fry on each side until golden brown. Then remove them with metal tongs or a slotted spoon and place them on kitchen paper. Once the cronuts have cooled, fill a piping bag with the filling. Use a small piping bag to pierce two parallel holes in the bottom and fill the custard with the cream through these holes. To decorate, add powdered sugar to the egg whites until it reaches a thick, but neither too soft nor too firm, consistency. Brush each cronut with it or dip it lightly. Melt the chocolate coating in a bain-marie, fill a piping bag with a small nozzle, and pipe in zigzag lines over the cronuts.