posted 1 year ago @ 29 May 2013
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Cronuts with vanilla cream and orange blossom glaze
(makes 50)
 
Roll-in
350g margarine (Used Stork)40g cake flour15g cornflour
50g fresh yeast
400g lukewarm water
1kg cake flour
100g sugar
100g margarine
20g salt
 
Oil, for deep-frying (Used vegetable oil but you can also use grapeseed oil)
 
 
Vanilla pastry cream
 
500ml milk
1 vanilla pod, split and seeds scraped
4 egg yolks
80g castor sugar
40g cornflour
500ml cream, whipped
 
 
Glaze
 
1 egg white
2 cups icing sugar, sifted (plus more, if necessary)
1 tbsp lemon juice
1 tbsp orange blossom water
 
 
 

Start by making the roll-in. Mix the margarine and flours well then spread out onto a sheet of cling wrap. Spread out roughly then top with another sheet of cling wrap. Using a rolling pin, roll the fat out until 1/2cm thick to make 30 x 20cm rectangle. Close the ends of the cling wrap and place in the freezer until hard. 
 
In the meantime, prepare the dough by mixing the yeast and 100g of water in a mixing bowl. Cover and place in a warm place until frothy. Then add the rest of the ingredients and combine in the bowl of a mixer using the dough hook attachment. Knead for about 4 minutes then allow the dough to rest for 20 minutes. 
 
Roll the dough out on a floured surface to 1cm thick then place the chilled butter roll-in on top. Do a simple 3-fold (like folding a business letter) and roll out again to 1cm thick. Cover and place in the freezer to rest for 20 minutes. Roll the dough out once again to 1cm thick then do another 3-fold. Rest again in the freezer for 20 minutes before doing the last fold and rest. 
 
Roll the dough out again to 1cm thick and cut out with a round cookie cutter and a smaller one, to create the hole in the centre. Place the pastry circles onto a lined and floured baking sheet, cover lightly and allow to proof in a warm place until doubled in size. 
 
Preheat the oil to 165C and deep-fry the cronuts in batches until golden and puffed. Drain on paper towel and allow to cool completely. If you would like to dredge them in sugar, do so while hot. 
 
To make the pastry cream, heat the milk and vanilla until just below boiling point. Cream yolks, sugar and flour then gradually pour in the hot milk while whisking. Return the mixture to the pot and cook, while stirring until thick. Place in a bowl, cover the surface with clingwrap and allow to cool completely before folding in the whipped cream. Place the cream in a piping bag with a small plain nozzle. 
 
To make the glaze, whisk the egg white slightly then add enough icing sugar to form a stiff paste. Add the lemon juice and orange blossom water. 
 
To assemble, poke 3 holes in the bottom of each cronut with a chopstick or knife then pipe pastry cream into the bottom of each. Dip the tops in the glaze and allow to set. Serve immediately. 

Cronuts with vanilla cream and orange blossom glaze

(makes 50)

 

Roll-in


350g margarine (Used Stork)
40g cake flour
15g cornflour

50g fresh yeast
400g lukewarm water
1kg cake flour
100g sugar
100g margarine
20g salt
 
Oil, for deep-frying (Used vegetable oil but you can also use grapeseed oil)
 
 
Vanilla pastry cream
 
500ml milk
1 vanilla pod, split and seeds scraped
4 egg yolks
80g castor sugar
40g cornflour
500ml cream, whipped
 
 
Glaze
 
1 egg white
2 cups icing sugar, sifted (plus more, if necessary)
1 tbsp lemon juice
1 tbsp orange blossom water
 
 
 
Start by making the roll-in. Mix the margarine and flours well then spread out onto a sheet of cling wrap. Spread out roughly then top with another sheet of cling wrap. Using a rolling pin, roll the fat out until 1/2cm thick to make 30 x 20cm rectangle. Close the ends of the cling wrap and place in the freezer until hard. 
 
In the meantime, prepare the dough by mixing the yeast and 100g of water in a mixing bowl. Cover and place in a warm place until frothy. Then add the rest of the ingredients and combine in the bowl of a mixer using the dough hook attachment. Knead for about 4 minutes then allow the dough to rest for 20 minutes. 
 
Roll the dough out on a floured surface to 1cm thick then place the chilled butter roll-in on top. Do a simple 3-fold (like folding a business letter) and roll out again to 1cm thick. Cover and place in the freezer to rest for 20 minutes. Roll the dough out once again to 1cm thick then do another 3-fold. Rest again in the freezer for 20 minutes before doing the last fold and rest. 
 
Roll the dough out again to 1cm thick and cut out with a round cookie cutter and a smaller one, to create the hole in the centre. Place the pastry circles onto a lined and floured baking sheet, cover lightly and allow to proof in a warm place until doubled in size. 
 
Preheat the oil to 165C and deep-fry the cronuts in batches until golden and puffed. Drain on paper towel and allow to cool completely. If you would like to dredge them in sugar, do so while hot. 
 
To make the pastry cream, heat the milk and vanilla until just below boiling point. Cream yolks, sugar and flour then gradually pour in the hot milk while whisking. Return the mixture to the pot and cook, while stirring until thick. Place in a bowl, cover the surface with clingwrap and allow to cool completely before folding in the whipped cream. Place the cream in a piping bag with a small plain nozzle. 
 
To make the glaze, whisk the egg white slightly then add enough icing sugar to form a stiff paste. Add the lemon juice and orange blossom water. 
 
To assemble, poke 3 holes in the bottom of each cronut with a chopstick or knife then pipe pastry cream into the bottom of each. Dip the tops in the glaze and allow to set. Serve immediately. 
posted 1 year ago @ 29 May 2013 with 3 notes
xrecipe xrecipes xcronuts
posted 1 year ago @ 29 May 2013 with 53 notes
xcronut xcronuts xmyset xsweet breakfast xbreakfast xfoodsets
reblogged 1 year ago @ 29 May 2013 with 414 notes via/source
xUFO xUFOs xI believe
posted 1 year ago @ 28 May 2013 with 18 notes
xhefty-breakfast xscrambled eggs xfoodsets xmyset xbreakfast xegg breakfast
posted 1 year ago @ 28 May 2013 with 26 notes
xnachtisch xcake xrussischer zupfkuchen xmyset xfoodsets
katnissgreys said:
This cake is absolutely stunning. Just the sight is breathtaking. *eats a bite and closes eyes* and the taste is orgasmic !

image

Orgasmic, yes!? I guess that’s a new one, when it comes to my creations- but I’m taking it as a big compliment. And maybe, if you’d stop by my restaurant somewhen, I’ll create a special menu for you! 

answered 1 year ago @ 28 May 2013
xanswered xnonsapere
posted 1 year ago @ 28 May 2013 with 3 notes
xcuisine xcake xraspberry xchocolate xchocolate raspberry cake xchocolate cake xfoodsets xmyset xNachtisch
katnissgreys said:
This idea of raspberry topping is very nice. Could you please do one for me? I'd love to taste it. Raspberry is my favorite berry but I think it fits chocolate with the most perfection. :)

image

Safe to say, you’ve inspired me quite a lot right now- so I’ve been rushing to fix something up and came out with a neat little (or big in that matter!) result.

image

Here you go! Instead of a plain Raspberry topping, I chose liquid chocolate and added a Rose made of hardened berry puree for the top, as well as a few single raspberries.

Inside the cake you’ll find not only the chocolate taste that is the cake itself, but also a row of cooked berries to round up its taste. I’ll work on a few more variations for you, and if you’d like, I can absolutely give you the recipe as well.

Dig in and Bon Apettite!  

answered 1 year ago @ 28 May 2013
xanswered xnonsapere
reblogged 1 year ago @ 28 May 2013 with 26 notes via/source
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