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