This month Swathi of Zesty South Indian Kitchen challenged the Baking Partners to make the latest sensation in the world of pastry ... the celebrated 'Cronut™'. Earlier this year Chef Dominique Ansel launched this unique pastry in Dominique Ansel Bakery, New York. Since then this pastry has accumulated a big fan following around the world. Though it is often described as a hybrid of croissant and doughnut, it appears that resurrecting a copy-cat recipe of the trademarked 'Cronut™' has been quite a challenge for many accomplished pastry Chefs around the world. However some of them have cracked the code.. and brought the pastry to the doorsteps of the enthusiastic home bakers. Chef Jessica Yang is one of them and here is her recipe of BootLeg cronuts that we tried for this months baking challenge.
Though Crouu..nuts are deep fried pastries, Swathi chose to challenge the Baking Partners with this recipe as it incorporates the techniques of making puff pastry and yeasted doughnuts... though i was initially very excited as the prospect of learning both the techniques, standing on the other side of the 3 day process I no longer feel the same way. the whole process is long, tedious, tiring and painful. it completely drained me off all the excitement and enthusiasm. admittedly these pastries taste good but I wouldn't dare making them at home again. I'll rather be crazy for a day ... sacrifice a few hours of sleep and take the early morning train to NYC .. and stand in a long queue outside Dominique Ansel Bakery along with hundreds of other crazies like me for a bite of awesomeness ....than toil myself to death hoping to create a magic that i know I'll never be able to create in my kitchen in LI... just 60 miles away from DABakery.....
anyway since i completed the challenge I thought i might as well share my experience with you... just to tell you what i have been up to lately..
BootLeg Crouu... nuts
Recipe Source : KitchenSurfing Blog