Vanilla, Cardamon, and Almond Praline Danenuts
Meet the new Danenut...Same as the old cronut. Just without the registered trade mark. :P
Following on from Bakingfanatic's superb Strawberry and lemon sherbert sourdough Cronuts, here's my more modest offering. No need for a recipe, Bakingfanatic explains it perfectly well in his blog.
Actually, I don't think mine are really cronuts because I used Danish pastry dough (but with four turns instead of the usual three in the tourage) because I love the cardamon in it. I went OTT Pierre Hermé-style with the vanilla: extra vanilla in the crème pâtissière, vanilla sugar coating, and vanilla icing.
Now I've eaten one, I can see what the fuss is all about. You expect something as sturdy as a doughnut, instead they're light, crispy, flaky delights. And I can also see why Dominique Ansel produces so many different flavour combinations. Just about anything would work with these textures. I'll definitely be experimenting further.