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.
Wowwie, zowwie, do those look good!
Cathy
...Now I understand why Dominique Ansel had such long queues outside his bakery.
Thanks for the appreciation, even though the credit goes to DA.
They look deliriously delicious. Well done and Happy Baking
...though I think even the dabrownman might not be able to eat six at once. One was enough for me.