On May 10 of this year Chef Ansel introduced the Cronut™, a feat of pastry engineering that is almost as mind-boggling as the frenzy the pastry inspired. In basic terms the Cronut is made from pastry dough that has been sheeted, laminated, proofed and then deep-fried. It is then filled with cream, a trick that's also a bit difficult to achieve in a pastry that has a punched out center hole. Chef Ansel has noted that it took him many failed experiments-10 different recipes, individual adjustments to timing and temperatures-before he settled on a final, proprietary process for the sheeting, lamination and frying in grapeseed oil at one specific temperature.
展开▼
