cro-nut (croissant + doughnut) before and decided it was good but not really my thing, I still have to appreciate the genius behind the invention and thought it would be fun to see the genius inventor in person. I've only tried a cronut from Paris Baguette and not at his actual bakery in New York. My niece, who had studied in New York over the summer, told me afterwards that she had gone to his bakery and tried the real cronut. Lucky duck,
Dominique Ansel, The Secret Recipes. How cool is that?
2 cups dark chocolate chips (60% cocoa or greater)3 tablespoons + 1/2 teaspoon (45 grams) unsalted butter
1 cup + 2 tablespoons + 2 teaspoons (250 grams) granulated sugar
1/4 cup (42 grams) cornstarch
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
3 large eggs, lightly beaten
1/4 cup (55 grams) pecans, coarsely chopped
- Melt 1 1/2 cups (340 grams) of the chocolate chips in a double boiler. Stir until melted smooth.
- Melt butter in the microwave and mix into the melted chocolate with a spatula. Keep warm over the hot water.
- Combine the sugar, cornstarch, baking powder and salt in a large bowl. Add the eggs and whisk until fully blended and the mixture resembles pancake batter.
- Slowly whisk in the melted chocolate-butter mixture.
- Gently fold in the remaining 1/2 cup chocolate chips and the pecans with the spatula.
- Transfer the dough to a shallow baking dish. Cover with plastic wrap pressed directly onto the surface of the batter, to prevent a skin from forming. Refrigerate overnight to rest.
- When ready to bake, preheat oven to 375 degrees (350 degrees if on convection setting). Line a baking sheet with parchment paper.
- Roll the dough into balls and place them on the sheet pan at least 2 inches apart from one another. Press gently on the top of each ball with the palm of your hand to make a thick disk.
- Bake on the center rack for 4 minutes. Rotate the pan 180 degrees and bake for about 4 minutes more. When the cookies are just begining to crack on top but the dough is set on the edge and has a soft spot about the size of a quarter in the center, remove from the oven.
- Let the cookies cool on the pan for 5 to 7 minutes, to further set.
- Remove the cookies from the pan and set aside. Reline the cooled pan with clean parchment paper and continue with the remaining dough.