June 17, 2015 - 4:31am
Strawberry and lemon sherbert sourdough Cronuts
joyfully satisfying to make with a freshly made croissant dough. The tang of strawberries and lemon cut through the utter richness of the cronuts beautifully.
My full recipe: https://bakingfanatic.wordpress.com/2015/06/17/strawberry-lemon-sherbert-sourdough-cronuts/
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..I'm just preparing to do my first batch of danenuts - (cronuts but with danish dough) - this weekend. It's nice to get the chance to read such a helpful walk-through of the process beforehand. Mine won't use quite such strong flavours - I don't want to lose the cardamon flavour of the dough. I'll be starting with intense vanilla and nuts then maybe later become as wildly adventurous as these.
I noticed Dominique Ansel's bakery mention their's is a four-day process, so I think you're definitely on the right track using sourdough. It's hard to see how else his could take so long. Others have found out (DA seems quite secretive) he uses a higher temperature flavourless oil - grape seed - to get a quicker fry and less saturation. I can't afford grape but will try rape seed instead.
Anyway, thanks again.
A pleasure. To be honest I haven't noticed much difference in flavour between a 4-day batch and a batch made over two days: and when I make these, I usually go for a non-sourdough croissant dough which tastes terrific.
Mind you, even a shortcut version using a very quick croissant dough tastes great - especially with all the lovely extras (although it does not give quite the lamination of a normal croissant dough).
I love your flavour ideas hugely.
Because there's always the temptation to do sourdough just for the sake of it. Maybe someone (not me) should tell Dominique Ansel he doesn't need to do it.
:) me neither. Although maybe he has other processes in the 4 day procedure. either way the one cronut of his I did try was stunning.
TFL was big in heaven but, now that i have died and gone there, it is nice to know that it is still available :-) Well done and happy baking