Tag Archives: baking tutorial

Blitz Cronuts

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished CronutWhen I first heard about Cronuts, quite frankly, I thought they were obscene.  Having made several batches of them, I can tell you they are!!

Using Dominique Ansel’s recipe, which I cut in half, I applied the same technique I came up with years ago for Croissants and Puff Pastry. in record time. Where he takes 3 days, this method makes them in less than a third of that time.   As you can see from the photo to the left, the flakiness is beyond anything iI have ever seen.  The are crispy on the outside and soft on the inside.  While his recipe for home cooks as he refers to it, takes 3 days and a lot of elbow grease, this version of cronuts can be made in a day.  Much of that time is just resting the dough.  The actual work is minimal and spread out.  To make these easier, you can refrigerate the cronuts at various stages if you want.

The dough is like no other yeast dough I have ever made. Although soft and smooth, it has a craggy look and an almost aerated texture. Continue reading

Chocolate Cake

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2020. ALL RIGHTS RESERVED.
ALL PHOTOS BY PASTRIES LIKE A PRO UNLESS OTHERWISE NOTED.

Finished photoA chocolate cake to die for is the only thing you can say about these deep, dark, delicious layers waiting for myriad fillings and finishes. These chocolate cake layers start moist and stay moist for days making them ideal whether you are producing one cake or 20 cakes.

I can’t remember how long ago I found the original recipe in a Good Housekeeping magazine.  Rose Levy Beranbaum was commissioned to make a celebration cake for the magazine and it was all chocolate (what else do you celebrate with?).   It was around the time I was first starting my bakery, Truffes.  When I first started I thought that every cake had to be made with butter  because I was upscale.  Big mistake!  What I actually found was that cakes made with butter have a shorter life span and stale quicker than cakes made with oil.  Since I was selling to restaurants and hotels which need a longer shelf life than caterers (to whom I also sold) a longer shelf life was necessary.  As much as you want to believe all of your hard work and deliciousness is selling out immediately, it generally isn’t – unless it’s a catered event.  So of ultimate importance is shelf life. Continue reading