You Can Make A Cronut
Yes, you can make cronuts at home. Amy Spiro
Chanukah is the perfect excuse to eat these decadent treats.
I try to eat healthy most of the year, really I do. Sure there's some late night snacking, and an occasional indulgence here and there, but for the most part I stick to balanced meals, full of veggies and whole grains. But, well, once a year, when Chanukah rolls around, I can't help but feel it's an excuse to indulge. Certainly deep frying anything is a bit sinful, but how to make it go over the edge? Enter the cronut.
Unless you've been living under a rock the size of Manhattan lately, you've heard of the cronut. Conceived by pastry chef Dominique Ansel at his eponymous bakery last year, it is a croissant-doughnut hybrid that has inspired legions of devotees and dozens of copycats. Yes, he took the flaky, butter-laden croissant - and deep fried it.
Is it difficult to make at home? It's not simple, and it's a project that is best done over more than one day. A quick shortcut could certainly be to cut puff pastry sheets into rounds and deep fry them - but you won't get the same result. The labor-intensive part of the recipe is not the frying, but the making of the dough; a croissant is a laminated dough, which means it's layered and folded around a sheet of butter, a process that takes time to complete.
So if you're looking for an extravagant treat that will have your guests suitably impressed, and you have the time to kill, make your own cronuts! Like all fried items, however, they're best when completely fresh, and ideal only the first day you make them. So make sure you gather a crowd for tasting.