Be creative EVERY DAY • A Challenge
Have you heard of cronuts? Apparently they are a big thing in NYC, a fried croissant donut filled with cream.
So, for Father’s Day, I attempted to make a home version with frozen pastry dough… yeah, it ain’t that easy.
The chronicles of my “test fry-kitchen”:
• The day before I thawed both bricks of pastry dough, unfolded them, and laid them on top of each other. (I was attempting to get those towering layers of puff.)
• I started with the oil at 350, 1.5 cup vegetable & .5 cup shortening.
• Per this recipe, I fried my dough 2 minutes per side. They burned on the outside and were raw in the middle.
• Bringing the oil down to 300, I was getting a more golden color on the outside but still raw in the middle.
• Next I rolled out the dough thinner. (The double layered pastry dough had made it too dense.)
• No longer raw, but not super fluffy. I decided to go with it and fried up the rest of the dough, rolled it in cinnamon sugar, and filled it with pastry cream.
• After 4 hours cursing over boiling oil, I was done. A plate full of fried cream-filled delight, but not cronuts.