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Cronut
Cronut is a crunchy croissant combined with the sweetness of the donut, a new trend favourable side-dish for coffee time. Indulging side dish for your loyal customer.
Ingredients
Making the Filling
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Rexa vla 200.0 g
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Liquid Milk 500.0 g
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Toff Vanilla Butter
Making the Mirror
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Fresh Cream 200.0 g
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Compound Chocolate 225.0 g
Making the Cronut
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High Protein Flour 1000.0 g
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Sugar 50.0 g
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Instant Yeast 22.0 g
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Liquid Milk 340.0 g
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Water 300.0 g
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Bread Improver 10.0 g
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Buttery Margarine 25.0 g
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Salt 20.0 g
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Pastry Fat Shortening 500.0 g
Preparation
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Making the Filling
- Whisk all ingredients for 5 minutes until it's thickened.
- Put the filling into a cone and keep it in the fridge.
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Making the Mirror
- Boil the fresh cream and compound chocolate until it's boiled and turn off the fire. Keep stirring it until it's thickened.
- It's ready to pour on the cronut.
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Making the Cronut
- Mix flour, sugar, instant yeast, liquid milk, water, and bread improver well.
- Add margarine and salt on it and whisk them well for 15 minutes until they are dough and not sticky anymore.
- Keep the dough in the fridge for 30 minutes. After that, take it out from the fridge.
- Cover it with pastry fat shortening and single covered it (see the practice 3 times). Keep the dough again in the fridge.
- Make the dough smaller about 1.5 cm and cut and form it into a doughnut.
- Fry the dough with frying oil until it's well done.
- Then, cut the dough horizontally and give the filling.
- Cover the dough and pour the mirror.
