Servings: 0
INGREDIENTS
- Powdered sugar
Dough:
- 3½ cups/500 grams flour
- ½ cup sour cream
- 1 large egg
- 1 egg yolk
- 3½ tablespoons/50 grams butter
- 1 cup/240 milliliters milk
- ½ cup/120 milliliters water
- ¼ cup/50 grams sugar
Pistachio pastry cream:
- 2 cups + 1 tablespoon/500 milliliters milk
- 3 egg yolks
- 1 cup/200 grams sugar
- 4 tablespoons/40 grams cornstarch
- 1 tablespoon vanilla paste
- ¾ cup/150 grams butter
- 1 heaping tablespoon pistachio paste
INSTRUCTIONS
Dough:
- Mix all the ingredients in a stand mixer bowl and knead for 10 minutes, until a smooth dough is formed. Cover the bowl and let the dough rise until doubled in size, about 1-2 hours, then refrigerate for two hours.
- Dust your work surface with flour and roll out the dough into a ½" layer. Cut out triangles as shown in the video and roll each one inwards, like a croissant shape.
- Place each cronut on a parchment paper square and let them rise for 30 minutes.
- Fill half of a deep pot with frying oil and heat it up on medium-high. Deep fry the cronuts until they golden all around and let them cool off on a rack.
Pastry cream:
- Heat up the milk, egg yolks, sugar, cornstarch and vanilla paste in a small pot and whisk until the texture thickens and becomes creamy.
- Remove from the heat, add the butter and pistachio paste and whisk until well combined. Transfer to a container covered with plastic wrap and place in the fridge for two hours.
Assembly:
- Cut each cronut open horizontally, fill with 1 heaping teaspoon of the pistachio pastry cream and sprinkle a little powdered sugar on top.