Cracking the recipe for Cronuts

If you're in any way as obsessed with baking and desserts as I am, you will have already heard about all the fuss that's being made over a trendy new confection that's tipped to kick the cupcake off it's pretty little throne (although, let's be honest, the same thing was said about macarons, cake pops and whoopie pies and yet we still adore the good ol' cupcake). Dubbed the 'cronut' (it's already trademarked by the way) this hybrid dessert sensation has caused quite a stir. Half-croissant and half-doughnut, it sure does have a bit of an identity crisis but the New Yorkers queuing around the block at Dominique Ansel Bakery don't seem to care as these deep-fried delicacies sell-out in minutes each day. There is even a limit as to how many you can buy! French pastry chef, Dominique apparently had to try 10 different recipes before getting the creation spot-on and his perseverance is clearly paying off. But since I draw the line at flying half way round the world to taste a dessert, I attempted to create my own cronuts. You know, so I could see what all the fuss was about. 

 

If you've made croissants from scratch before, you'll know that it takes an incredible amount of love, patience and muscle. And butter. Lots and lots of butter. But the problem with all that butter (incase you didn't know, half the weight of a croissant is made up of it - eeeek!) is that if you were to deep-fry the dough just like that, as Dominique's recipe (and name) suggests, it's low melting point means it would just seep out into your oil when frying and you'd land up with a flat mess. So, I used margarine. First problem solved. 

The second problem was the fact that, although the cronuts claim to be made from croissant dough, the texture in all the pictures resembles that of danish dough instead. Croissant dough, as I experienced, contains way too much fat, which makes it incredibly oily, as I discovered. So, that meant reducing the amount of fat in the dough. 

There were a few more problems I encountered but I won't go in to detail as by now I'm pretty sure you just want to see the recipe don't you? Well, here it is, the recipe for Kronuts (my version of Cronuts).

P.S. My verdict? Personally, I think these things are not for the faint-hearted. Essentially it's fat deep-fried in more fat and after just one my arteries were screaming. I baked a few rather than frying them (yes, I know that doesn't really make them a 'doughnut') and they were delicious (and far more healthy!). 

Kronuts with vanilla cream and orange blossom glaze

(makes 50)

Roll-in
350g baking margarine (I used Stork Bake)
40g cake flour (or pastry flour)
15g cornstarch/cornflour

50g fresh yeast

400g lukewarm water

100g granulated sugar

100g margarine

20g salt
1kg cake flour

Oil, for deep-frying (I used vegetable oil but Dominique uses 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 water in a mixing bowl. Cover and place in a warm place until frothy. Then add the rest of the ingredients in the bowl of a mixer using the dough hook attachment. Add the flour gradually to form a stiff dough (depending on the gluten content of your flour, you may use more or less, so adding it gradually is important.) 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. 
If, like me, you would like to bake them, bake in a preheated oven at 200C for 10-15 minutes or until golden and puffed.

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. 

UPDATE: Here's a little insert I did for the television show I work for, Expresso Breakfast Show on the Cronut phenomenon. 

UPDATE: Here's a little insert I did for the television show I work for, Expresso Breakfast Show on the Cronut phenomenon. 

*A special thank you to my baking partner in crime and pastry extraordinaire, Nino from CocoaFair, for helping to develop this recipe with me (and for doing all the muscle-work!)

*A special thank you to my baking partner in crime and pastry extraordinaire, Nino from CocoaFair, for helping to develop this recipe with me (and for doing all the muscle-work!)

Meat Lasagna

updated from archives

Every time I open the pantry, I'm accosted by two lingering boxes of lasagna noodles that have been sitting at eye level for the last two years. They are the final edible remnants from when I catered E's wedding over 2 years ago. I have not made lasagna since then--perhaps it's because I'm still a little traumatized by all the prepping and cooking that went on that week. But if I'm to be successful in clearing out the entire pantry, I had better start making some lasagna. 

In other news, I'm still working through moderating all the unpublished comments and the hundreds of emails in my blog email. So if you've left a comment on this blog and are wondering where it is or if you've sent me an email and I have not replied, please bear with me. Thank you for your patience! I do love your emails and comments. If you make something from the blog, I wanna hear about it! Even if you didn't like it. Also let me know if recipes are unclear, I'm in the process of updating many older recipes. 

Some notes: Lasagna can be time-consuming but the sauce can be made in advance to save some day the day of. If using boil noodles, only cook them about 75% of the way, undercook them by about 3 - 4 minutes. They will finish cooking in the oven. 

Meat Lasagna

serves 6 - 8

Meat Sauce

1 tablespoon olive oil

1 1/2 pound of ground beef or 50-50 mix of ground beef and italian sausage, casings removed (I prefer this combo but it depends on what I have)

1 medium onion chopped fine

6 medium garlic cloves minced or pressed through a garlic press

1 teaspoon freshly ground black pepper

28 ounce can tomato puree

28 ounce can diced tomatoes, drained

1/2 teaspoon salt

Lasasgna

15 ounce ricotta cheese, preferably whole-milk

1/2 cup heavy cream

1 large egg

1/2 teaspoon salt

1/2 teaspoon black pepper

3/4 cup coarsely chopped basil

1 pound shredded mozzerella cheese

2 ounces Parmesan cheese, grated (about 1 cup)

12 no-boil noodles

Making the sauce

Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat until shimmering. Add the ground meat and cook, breaking up the pieces, until browned. Transfer the ground beef to a bowl. Add 1 tablespoon of the fat back to the Dutch oven and turn the heat down to medium. Drain and discard the rest of the fat. 

Add the chopped onions and cook until translucent while scraping up the brown bits. Add the black pepper and garlic and cook until the garlic is fragrant, about 30 seconds. Return the meat back to the sauce, add the drained diced tomatoes, tomato puree, and salt. Simmer for 1 hour. 

Assemble the lasagna

If using chilled, premade sauce, let it sit out at room temperature for 20 - 30 minutes prior to using but you do not need to do this if you do not intend on baking the lasagna right away. 

Adjust an oven rack to the middle position and heat the oven to 400 degrees.

Add the ricotta, cream, egg, salt, and pepper to the bowl of a food processor. Puree until smooth. Transfer to a bowl and mix in the chopped basil. 

Mix the grated Parmesan and shredded mozzerella in a separate bowl and set aside. 

Smear the bottom of a 9 x 13 inch baking dish with 1/4 cup of tomato sauce (avoiding large chunks of meat). Place 3 noodles on the bottom of the dish. Drop 3 tablespoons of the ricotta mixture in one tablespoon dollops along each noodle. Roughly spread the cheese mixture out on each noodle with the back of the spoon. Evenly sprinkle 1 cup of the grated mozzerella and parmesan mixture on top of the ricotta mixture. Then cover each noodle with 1/2 cup of meat sauce. Apply another layer of noodle and repeat the ricotta, mozzerella, meat sauce, and finally noodle again twice more. In the last ricotta layer, use up the remaining ricotta mixture. 

Place the final layer of lasagna noodles on and cover with the remaining meat sauce. Then spread the remaining mozzerella mixture evenly over the top. 

A cross-section of the lasagna will look like this: 

Remaining mozz/parm

Remaining meat sauce

Noodle layer 3

Meat Sauce

Mozz/Parm

Ricotta

Noodle layer 2

Meat Sauce

Mozz/Parm

Ricotta

Noodle layer 1

1/4 cup sauce without meat

However, for a more photogenic lasagna with separate cheese and meat sauce layers, you can do something like this. Up to you, fresh lasagna never slices neatly anyway. 

Remaining mozz/parm

Remaining meat sauce

Noodle layer 3

2x Meat Sauce

Noodle layer 2

2x Mozz/Parm

2x Ricotta

Noodle layer 1

1/4 cup sauce without meat

Bake uncovered at 400 degrees on the middle rack for 30 minutes. Depending on the oven, the top may brown faster than anticipated, if this happens, loosely cover the lasagna with a piece of foil and continue baking. Let it sit for 10 minutes at room temperature prior to slicing and serving.

If planning ahead, the lasagna can be kept in the fridge for 2 days. If freezing, wrap the dish tightly with plastic wrap, then wrap tightly with foil, and finally wrap tightly once more with plastic wrap. Thaw in the fridge for 24 - 48 hours. Make sure the center of the lasagna is not frozen prior to baking. After defrosting, let the lasagna sit at room temperature for an hour prior to baking.

Gently remove the foil when unwrapping because it can be used during baking. Gently drape the foil over the lasagna and bake at 400 degrees for 10 minutes then uncover and continue baking until the sauce is bubbly and cheese is spotty brown, approximately 25 - 35 more minutes. 

Sweet and Sour Chicken

My husband is a fan of sweet and sour chicken so I thought I would try this recipe. It was a huge hit in our house and even the boys ate tons of it! Definatly a keeper for a easy go to dinner meal

Sweet and Sour Chicken

adapted from: Mels Kitchen Cafe

Chicken Breading:
3-5 chicken breast
salt and pepper
1 cup cornstarch
2 eggs, beaten
1/3 cup canola oil

Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9x9 but 5 chicken breasts fits better in a 9x13.

Sauce:
3/4 cups sugar
4 Tablespoons ketchup

1/2 cup white distilled vinegar

1 Tablespoon soy sauce
1 teaspoon garlic salt

Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.

Bacon Carbonara

This dish was a step up from your regular ol' spagetti or alfredo from a jar pasta dish. But it totally a good week day meal. The sauce is creamy and extra delicious! I didn't add any chicken to mine, but I am sure it would be great with it too!

Bacon Carbonara

sauce:
4 eggs
1/2 cup cream
2/3 cup parmesan (plus extra to sprinkle on top!)
1 teaspoon died parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Red Pepper flakes (be very careful with this one! I added too much my first time and it was almost unedible! If serving kids I would only do a little sprinkle of it in there)

1/2 pound bacon
1 small onion, diced
4 mushrooms sliced
1/2 pound pasta

Cook pasta as directed on back of box. Combine sauce in a bowl and whisk until combined. Fry the bacon, crumble and set aside. Leave a little bacon grease left in the pan. Saute the onions and mushrooms until onions are golden brown. Drain pasta and add to the mushrooms and onions. Poor in sauce and cook on LOW for 1-2 minutes. Continue to stir. If cooked too long the eggs with begin to scramble.

Top with parmesan cheese and bacon crumbles. Enjoy!

Mini Fruit Pizzas

 

I use to ask for a large fruit pizza every year for my birthday dinner. My favorite cookie is sugar cookies and I love fruit so it was right up my alley! But recently I have been making them mini for my cousins wedding and my sister-in-laws baby shower. They were a hit and very delicious! You can put you favorite fruits on them but my favorites are strawberries, blackberries, raspberries, fresh pineapple, blueberries, and kiwi!

Sugar Cookie and Fruit Pizza Recipes:

Sugar Cookie
(This recipe is a great sugar cookie recipe that can be used for just making cookies or making them into fruit pizzas!)

1/2 cup butter
1/2 cup Crisco
1/2 cup powdered sugar
1/2 cup sugar
1/2 teaspoon baking soda
1 egg
1 teaspoon vanilla
2 1/4 cup flour
1/2 teaspoon cream of tarter

Mix all ingredients and chill. Roll out nice and thick. Bake at 350 degrees for 6-8 minutes (or until the shine is off of the cookies)

These freeze really well. I made these the day before and then frosted and decorated them while they were defrosting so they were easy to handle without being worried that they would break.

Frosting:
10 ounce pkg vanilla milk chips
1/4 cup heavy cream
8 ounce cream cheese

Melt chips into cream. Beat in cream cheese. Ready to spread on cookies.

Glaze:
2 cups pineapple juice
2 Tablespoons corn starch
1/2 teaspoon lemon juice
1 cup sugar (taste it to see if it sweet enough for you and add more sugar if you want to)

In saucepan add all ingredients. Stir over geat until it comes to a boil and starts to thicken. cool. Pour or drizzle over fruit.

Key Lime Cupcakes

These hands down might be my favorite cupcake out there! I think it might be because I rarely have anything that is key-lime. In fact as I sit here and type this blog post at 10:00 at night while my husband and boys are asleep in bed I am eating one of these cupcakes and enjoying every single bite!

Im not exactly sure if its the cupcake itself, the sweetened condensed milk filling, or the toasted coconut that is my favorite...but all I know is that when you put them all together it is divine!

Key Lime Cupcakes

recipe from: Jill McKee

1 large lime, scrubbed (1 tsp. zest and 2 T. juice)

4 large eggs

1 pkg (3.4) ounce vanilla pudding

1/3 cup oil

1 pkg. plain yellow cake mix

1 1/4 cup water

1 teaspoon coconut flavoring

Preheat oven to 350 degrees. Line 24 cupcake tins with pape liners. Seperate 3 eggs, just keep the yolks. Add the remaining egg, cake mix, pudding mix, water, oil, coconut flavoring, lime zest, and lime juice. Blend with electric mixer on low for 30 seconds. Scrape sides and increase speed to medium and mix for 2 minutes. Scoop 1/4 cup batter into each cup, filling 2/3 of the way full. Bake until lightly golden, about 18-22 minutes. Cool for 5 minutes, then take out and let sit on wire racks and cool for another 10-15 minutes.

Filling:

1 can sweetened condensed milk

1/3 cup key lime juice*

Place condensed milk and key lime juice in a bowl and stir until combined. Spoon the mixture into a pastry bag with a tip. Fill each cupcake with about 1 teaspoon of the filling.

Lime Cream Cheese Frosting:

1 (8 ounce) pkg. cream cheese, softened

1 Tablespoon keylime juice

1 pound powdered sugar

Toasted coconut*

Mix all ingredients (except coconut) until well combined. Frost and them top with toasted coconut.

* to toast coconut: place on cookie sheet in the oven to Broil under lightly browned. Not all coconut needs to be brown the crunch of the toasted and the flavor of the white coconut makes it pefect!

* You can find key lime juice at most grocery stores next to the bottled lemon juice. It's in a tall bottle and is called "Key" lime juice.

White Chicken Chili

White Chicken Chili



About a month ago a couple of girls and I did a freezer meal swap. One of the girls brought this soup. We aren't big soup people in my house. Well...lets just say the husband isn't a big soup person. But I popped this in the crockpot to thaw out all day and ate it for dinner. My husband said "wow this soup is so good is it homeade?" I told him yes but just left it there. I wanted him to think that I made it myself! Later that night I felt guilty that I had pretended like I made it and told him it was one of the freezer meals.

I made it this week for dinner. Even though it is 105 degrees outside I told my husband that my pregancy tendencies took over and that I had to make it! And he didn't mind one bit!

Thanks Lauren for the great recipe! I will be making it year round!

Willis White Chili
recipe from: Lauren Willis
4 cans white beans
2 cans of white corn
3 cups chicken broth
2 can diced green chilies
2 chicken bouillon cubes
2 medium onions chopped
1 Tablespoon garlic powder
1 Tablespoon oregano
1 Tablespoon cumin
1/2 teaspoon cayenne
4 cups shredded chicken breasts
1 24 ounce sour cream


Combine broth and cubes. Add all spices. Simmer for a few minutes. Add green chilis, corn, chicken, beans, and onions. Cook for 15 minutes. Add sour cream and stir. Cook for another 5 minutes.

Frosted Banana Bars

I occasionally bring different treats into my husband's work. I bring a variety of carmel chocolate pretzels and apples, cookies, popcorn mixes, cinnamon rolls, and many other things. But for some reason these banana bars seem to be their favorite! My husband always texts me within 30 minutes and says that they whole pan is already gone. They ae different from other banana bars I have tried. The sour cream in them makes them moist and perfect! I love them, but I think they love them even more then I do! They are my go-to bar recipe when I am trying to feed a crowd a easy dessert! Try them at your next bridal or baby shower or BBQ! They will be a HIT for sure!

Frosted Banana Bars
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 1/2 cups sugar
1 cup sour cream
2 cups flour
1/4 teaspoon salt
2 medium ripe bananas

Cream butter and sugar. Add eggs, sour cream, and vanilla. Combine dry ingredients in seperate bowl and gradually add in to creamed mixture. Spread evenly in a greased cookie sheet.

Bake at 350 degrees for 20-25 minutes (or until lightly brown and when you stick a knife in only a little is left on it)

Frost when cool. Store in fridge.

Cream Cheese Frosting:
8 ounces cream cheese
2 teaspoons vanilla
1/2 cup butter softened
3 3/4- 4 cups powdered sugar

Beat in cream cheese, vanilla, and butter until mixed well. Gradually add powdered sugar.

Teriyaki Bacon Wrapped Chicken and Pineapple Kabobs

On Memorial Day we spent the day swimming, picking peaches from a neighboring peach orchard, and then had a BBQ. Just our little family. It was great! The boys were busy playing in the playroom and my husband and I were able to enjoy almost the whole meal just us two. Talking about whatever we wanted without being interupted. It was great and relaxing!

I made these kabobs and my husband grilled them while I made the mini peach pies with the peaches we picked earlier in the day! I absolutely love my mini pie maker that I got from Williams Sonoma todays price is actually the cheapest I have seen it! I have used mine on countless occassions and I LOVE it! And I think my husband and friends love it even more because they are the ones enjoying the pies!

Try these kabobs out! They are easy and definatly a step up from your normal kabob without all the hardwork! Hope you enjoy them as much as we did!

Teriyaki Bacon Wrapped Chicken and Pineapple Kabobs

4 large chicken breasts

1 lb. Applewood smoked bacon (regular is better then thick)

1 large can of pineapple chunks, or fresh pineapples would be even better!

Kikkoman Teriyaki Baste and Glaze

Skewers

Cut bacon in half (up and down) stretch bacon out a little while still all together (lengthwise)

Trim off all the chicken fat and Cut it into cubes

Wrap piece of bacon around chicken, stick on skewer (with the bacon loose end first to secure the bacon), place two pieces of pineapple or 1 piece of fresh pineapple, repeat until all chicken is used up!

I had a few pieces of bacon left and a few pieces of pineapple. But depending on how big your chicken breasts are you could use up everything!

Place in a 9x13 pan. Poor glaze over whole kabobs. Make sure to get every single one! I did mine in layers. I did first row of kabobs, pour glaze, second row of kabobs, glaze.

Cover and refridgerate for as long as u can! The longer the better!

Then place on the grill and cook until the chicken is cooked all the way through. (My husband first had them on tin foil and they werent cooking fast enough {for him} so he took them off and just placed them directly on the grill)

Wednesday, May 30, 2012

Strawberry-Coconut Cupcakes

Man-O-Man these cupcakes are good! So moist and delicious! Definatly one of my favorites for sure. My mom and I made these for my son's 1st birthday bash, sisters 16th birthday, and recently for my sister-in-laws baby shower! I am definatly not a pro cupcake maker and defiantly not a pro cupcake decorater. But we all have our strengths right!? Its a work in progress for me to perfect cupcakes so its a good thing that I made 4 different kinds of cupcakes this week! Practice makes perfect right!?





Fabulous Strawberry Cupcakes

recipe from: Elizabeth Banks

1 box Duncan Heinz White Cake Mix

1 cup coconut, shredded

1 small box strawberry jell-o (reserve 1/2 teaspoon for frosting)

4 eggs

1 cup oil

1 cup strawberries, blended up (fresh or frozen works fine!)

1/2 cup milk

Mix all ingredients together, be sure to blend the strawberries in a blender before mixing them in.

Bake at 350 degrees. Check with a toothpick after 15 minutes.

Frosting:

1 pound powdered sugar

8 ounces cream cheese

1/2 teaspoon strawberry Jell-O

1/2 cup butter, softened

1/2 cup coconut, shredded

1/2 teaspoon vanilla

Mix the butter, cream cheese,vanilla, and powdered sugar. Add the coconut and Jell-O.

Frost when cupcakes are cooled and enjoy!

Crock Pot Teriyaki Chicken

I had spent the whole day swimming with my kids and realized when we got home at 3 that I needed to have dinner ready by 6:00 when the husband walked in the door. This dinner totally pulled through for me and my husband was shocked that I had made the sauce from scratch!

EASY Crockpot Teriyaki Chicken

adapted from: Scattered thoughts of a Crafty Mom

4 chicken breasts

3/4 cup sugar

1/2 cup soy sauce

6 Tablespoons apple cider vinegar

3/4 teaspoon ground ginger

3/4 teaspoon garlic powder

1/2 teaspoon pepper

4 1/2 teaspoons corn starch

4 1/2 teaspoons water

cooked rice

Place chicken in slow cooker. Mix in a bowl sugar, soy sauce, vinegar, ginger, garlic, pepper. Once mixed together well pour over chicken. Cook on high for about 2 1/2 hours (or until chicken is cooked all the way through)

Remove chicken from crockpot and cut in slices (as pictured above)

Mix cornstarch and water in a small bowl.

Put the remaining sauce in a saucepan and bring to a boil. Slowly add the cornstarch mixture and continue to stir until sauce is thickened.

Put chicken over steamed rice and drizzle sauce over the top. And drizzle even more if you are addicted to sauces like I am!