how much better can it get then to get the recipe off the very person who invented it?
chef dominique ansel! the richness and flakiness of a croissant coupled with the fluffiness of a donut
i really do not know how else to describe this.. probably one of my top bakes that i love the most
as the cronut has been patented, i will not be including the english recipe in this post but encourage you to click on the link for a very detailed recipe
知道多米尼克大师是那方神圣么?
他就是可颂甜甜圈的原创人
能找到这么一份食谱,真不能错过
可颂那满口脆感、甜甜圈又脆又软的组织。。哎呀,真形容不下去了
这,想必是偶这几年烘焙之中其一之大爱吧
因可颂甜甜圈已有专利权,我只会在此博文做中文翻译
英语食谱烦请直接参考链接
recipe adapted from/原食谱取自于: abc news
PLEASE REFER TO ABOVE LINK FOR ENGLISH RECIPE
食谱(可做12个)
制作过程:3天
*注:此博文完全依照原食谱翻译 ~ 请准备量杯酥皮面团
面粉 3 3/4 量杯
盐 1大匙+2小匙
砂糖 1/4量杯 + 1大匙
即溶干酵母 1大匙+1 1/2小匙
冰水 1量杯+2大匙
无盐黄油 8大匙(84%乳脂),软化
重奶油 1大匙
黄油片
无盐黄油 18大匙(84%乳脂),软化
辅助
面粉
葡萄籽油(注:可颂甜甜圈其一特点就是在于用葡萄籽油来炸甜甜圈)
做法
第一天
面团食材混合,搅拌约 3分钟。和面后的面团较粗糙、未起筋
面团摆入抹上油的容器,裹上保鲜膜
放在温暖处发酵约 2-3小时
面团摆在烘焙纸上,压成一片 25 x 25厘米的四方形
裹上保鲜膜、隔夜冷藏
(不好意思。。厨房有些暗)
烘焙纸上将黄油拍成 18 x 18厘米的方形片状
裹上保鲜膜、隔夜冷藏
案板和擀面杖撒上少许面粉将面团从中点擀开
擀面皮时尽量少撒面粉。撒得多,面皮不仅难擀,炸出来的甜甜圈也容易散开
最后左右对折。四角一定要整齐对折哈
此时的面皮应该是四层厚、 25.5 x 25.5厘米宽
裹上保鲜膜、冷藏一小时
擀成 40 x 40厘米、1/2寸厚(约 1.3厘米)的四方面皮
裹上保鲜膜、冷藏一小时
*奇怪。。我才擀至 37厘米,厚度已经 1厘米啦。。此时,木有在擀下去
运用 9厘米和 2.5厘米大小的圆形饼干模裁切出甜甜圈形状
保鲜膜稍微抹上油、轻轻盖在甜甜圈上
发酵两小时(不要放在直接接触热气的地方 ~ 黄油会因此而融化)
葡萄籽油加热至 175摄氏度
温度要掌握好 ~ 太热的话会导致甜甜圈外层烧焦,但内部未熟
温度太低,炸出来的甜甜圈会非常油腻
切记要不时检查油温
(其实嘛,也就是用大火将油加热,炸的时候转小火)
Personal notes/温馨小贴士:
– chef dominique uses glaze and ganache for the cronuts, but i think it is very good on its own
多米尼克大师也用了甘纳许配这可颂甜甜圈。但我觉得素吃已经很满足了
– to prevent the dough from deflating (as a result of removing from the parchment paper for frying), i snipped the parchment paper into individual pieces, then drop the dough by pushing it using the parchment paper directly into the oil
为了避免发酵后的面团因从烘焙纸拉出而消气,我将烘焙纸剪成小片。炸甜甜圈前,用纸助力将甜甜圈直接推入热油
This is truly a very comprehensive recipe. 3 days! I marvel your patience and the outcome is good too. Good job! Now any left for me? or you can come over and teach me how. heheheh
good morning! may i know what brand of bread flour you are using?
Hi, if u mean in general the brand of bread flour i use, i is Waitrose http://d3l6n8hsebkot8.cloudfront.net/images/products/11/LN_006224_BP_11.jpg
But for this recipe, it calls for flour, which is all purpose flour. I use a Mongolian brand which is not available for sale in the market (sponsored by a friend ^_^)
Hope this.helps
真让人垂涎“三百”尺啊!!!花三天精心制作的甜甜圈。。我可以想像这是多么的好吃~你太太太棒了!muack^^
hi
thanks for sharing
1. I click on ABC news you post there, it says \” not available\”
2. Do you have version in ENGLISH not Chinese?
thanks.
Hi Jacquelyn, I just checked and confirm the link is working ( http://abcnews.go.com/GMA/recipe/home-cronut-recipe-dominique-ansel-25948902) . Apologies, I still encourage you to try on that link. As it is a patented recipe, I like to ensure I do not infringe on any copyright issues since I am not rewriting the instructions. Do save or print out the recipe in case they take the link down though.
制作过程3天?我的妈啊!看来我还是来妳家吃就好了,还有剩吗?
Wow Victoria, I didn\’t know that I need at least 3 days to cook these yummy cronuts! Definitely worth the effort!
还是简单做的甜甜圈ngam我,嘻嘻~
oooh yummy… I had tasted them when my ex-col bot some cronuts for me…but some how or rather I still prefer my traditional fried donuts though. I had read about similar recipes but never gotten the courage to do so..
Thumbs up gal 🙂 Coat them with some chocolate and enjoy these lovely homemade cronuts you have made today…yum yum yum!!!
这对我来说真是费时又费力,就你最厉害,不然你请我吃好了。嘻嘻!^^
住你那里就好了
我就有机会吃了
呵呵
这么棒的甜甜圈, 我来迟了, 迟了。。。
制作过程要3天呀, 不怕不怕。。等时机成熟先! 嘻嘻。。
I\’m sure this homemade cronut is very yummy. Thanks for sharing the step by step 🙂