Nouvelle Cronut

Ingredients

The Nouvelle Cronut takes inspiration from the original French Cronut but adds a Nouvelle cuisine twist. While the original Cronut is typically filled with classic flavors like vanilla or chocolate, the Nouvelle Cronut embraces the innovative spirit of Nouvelle cuisine by incorporating unique and unexpected fillings. Additionally, the Nouvelle Cronut focuses on creating a lighter and flakier texture by using a laminated croissant dough, which is a hallmark of Nouvelle cuisine. We alse have the original recipe for Cronut, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 tablespoon (10g) active dry yeast 1 tablespoon (10g) active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 2 large eggs 2 large eggs
• Vegetable oil, for frying Vegetable oil, for frying
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 30g, 8g
• Protein: 5g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Add the yeast mixture, cold butter, and eggs to the dry ingredients. Mix until a dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
6. 6.
   Punch down the dough and roll it out into a rectangle about 1/2 inch thick.
7. 7.
   Cut out donut-shaped rings using a round cutter, then use a smaller cutter to create a hole in the center of each ring.
8. 8.
   Place the rings on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
9. 9.
   Heat vegetable oil in a deep fryer or large pot to 350°F (180°C).
10. 10.
    Carefully lower the cronuts into the hot oil and fry for 2-3 minutes on each side until golden brown.
11. 11.
    Remove the cronuts from the oil and drain on a paper towel-lined plate.
12. 12.
    Dust the cronuts with powdered sugar before serving.

Treat your ingredients with care...

• Butter — Make sure the butter is cold and cubed to achieve the desired flaky texture in the cronuts.
• Active dry yeast — Ensure the yeast is fresh and active by checking the expiration date and testing it in warm milk before adding it to the dough.

Tips & Tricks

• For a more pronounced Nouvelle cuisine flavor, experiment with unique fillings such as rosemary-infused cream or passion fruit curd.
• To achieve a perfectly flaky texture, make sure to laminate the dough properly by folding and rolling it multiple times.
• If you prefer a lighter cronut, you can bake them instead of frying. Preheat the oven to 375°F (190°C) and bake for 15-20 minutes until golden brown.

Serving advice

Serve the Nouvelle Cronuts warm or at room temperature. They are best enjoyed fresh on the day they are made.

Presentation advice

Arrange the Nouvelle Cronuts on a platter and dust them generously with powdered sugar. For an elegant touch, garnish with edible flowers or a drizzle of flavored glaze.