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Chocolate Cream Cronut
Created by: Howcan Team
Ingredients
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup milk
- 1 egg
- Oil for deep-fat frying
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
Instructions
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar, and salt. Cut in butter until crumbly. Stir in the milk, egg, and yeast mixture. Turn onto a floured surface; knead gently 5-6 times. Roll into a 12x6-in. rectangle. Fold into thirds. Roll into a 12x6-in. rectangle. Cut into twelve 1-in. strips. Twist each strip several times; pinch ends to seal. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry strips, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
- In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; whisk in chocolate chips and vanilla until smooth. Cool to room temperature, stirring occasionally. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small round tip. Fill with chocolate mixture. Insert tip into the side of each cronut; fill with chocolate mixture. Dust with powdered sugar.
The Cronut, a delectable pastry hybrid of a croissant and a donut, has taken the dessert world by storm. Originating from the renowned Dominique Ansel Bakery in New York City, this indulgent treat has become a global sensation. The history of the Cronut filled with chocolate cream is a tale of innovation and culinary mastery. Imagine a flaky, buttery croissant-donut fusion, filled with luscious, velvety chocolate cream. The combination of the delicate layers of pastry and the rich, decadent chocolate filling creates a truly irresistible indulgence. For the best version of this delectable creation, head to the original Dominique Ansel Bakery in New York City, where the Cronut craze all began. The key to perfecting this treat lies in achieving the ideal balance of crispy, flaky layers and a creamy, chocolatey interior. For those looking to recreate this delight at home, experimenting with different chocolate cream fillings and mastering the art of pastry-making is essential. Whether enjoyed at the iconic bakery or crafted in your own kitchen, the Cronut filled with chocolate cream is a dessert experience not to be missed.
45 min
12
320 calories
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