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	Cronuts 8 Cronuts

	Qty	Size	Ingredient
			Pastry Cream
	2	cups	Whole Milk
	¼	cup	White Sugar
	2	lg	Egg Yolks
	1	lg	Egg
	¼	cup	Corn Starch
	⅓	cup	White Sugar
	2	tbls	Unsalted Butter
	1	tsp	Vanilla Extract (double strength)
			Cronut
	125	g	Bread Flour
	125	g	AP Flour
	65	ml	Water (110º)
	60	ml	Whole Milk (110º)
	150	g	Unsalted Butter (cold, cubed)
	30	g	Caster Sugar
	1	pk	Fleischmann's Active Dry Yeast
	½	tsp	Table Salt
			Grape Seed Oil
	Pastry Cream In a heavy saucepan, stir together the milk and ¼ cup of sugar.  Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks and egg.  Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth.  When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs.  Return the mixture to the saucepan and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom. When the mixture comes to a boil and thickens, remove from the heat.  Stir in the butter and vanilla, mixing until the butter is completely blended in.  Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming.  Refrigerate until chilled before using. Cronut Whisk the milk, water and yeast together in a bowl to proof.  (1-5 minutes) Pulse the cold butter and flours in a food processor or rub it between your fingers until it resembles breadcrumbs, but still has a few lumps. Stir the sugar and salt into the flour and mix everything into the wet bowl.  Stir together a little, then get your hands involved to bring it into a dough.  Cover loosely with clingfilm and leave it to rest for 2 hours. Roll the rested dough out on a floured surface to about ⅜" thick, aiming for a rectangle that is twice as long as it is wide.  Fold the dough into thirds so that the last third overlaps the other two.  Turn the dough 90º and repeat the process three more times for a total of 81 layers.  Cover with clingfilm and leave in the fridge to rest for at least 4 hours, overnight is better. Roll the dough out once more to a thickness of ¼" then use cookie cutters to cut out your doughnuts. Lay them on a floured tray and cover with a clean tea towel at room temperature to rise for another hour. Fry them, a few at a time, in about ½" of Grape Seed Oil heated to 340ºF for 2-3 minutes on each side until puffed up and golden. Toss in vanilla sugar before leaving to cool. Inject pastry cream into the cronuts at 4 or 6 points around the ring using a piping bag with a pinpoint nozzle or an injection syringe. Additionally, you could top them off with a layer of Lemon Icing, Chocolate Ganache, Apple Glaze, Strawberry Compote, etc., etc. Enjoy.