DOUGHNUT WEEK: Top Secret Finale

Warning: the images you are about to see here may be graphic in nature and may be unsuitable for some readers.

I don’t even know where to start with this post.  For a long time I’ve been wanting to blog about the cronut phenomenon.  Unless you’ve been living in a  cave, you know about these delicious inventions that are taking over the baking world, a cross between a croissant and a donut and a little bit of a big deal, with their own black market and knock offs everywhere.

They even (get this) have their own Wikipedia entry (no joke), where they attribute the creation of the cronut to Dominique Ansel of Dominique Ansel bakery and TIME magazine has named the cronut one of the 25 best inventions of 2013.

I was lucky enough to get to try the Bacchanal Buffet knock-off version, in Las Vegas, called the Bacchronut.  Worth every delicious calorie.

So back to the blog – I’ve been thinking about blogging about the cronut for a while now.  It’s delicious, it should be celebrated – that’s what we do here at Tickled Pink after all, but I just didn’t have enough to say.  A friend at the office gave me a copy of her top secret Cronut recipe, believed to be the “real thing” – and I thought about making them, but I’m not going to lie to you – the recipe was three pages long!  Getting up the energy to deal with a three page recipe these days would be a miracle.  And, furthermore, what’s with a THREE PAGE RECIPE??  This is essentially a donut, right?

Well we’ve been celebrating Doughnut Week all week here at Tickled Pink and the Blond has been helping me with all things doughnutty.  We woke up Saturday morning and the Blond suggested croissants might be nice for breakfast (and you can’t argue with logic like that) so I did what every self-respecting step-monster who is an awesome baker does, and I pulled out the can of Pillsbury Crescent Rolls when KAPOW – it hit me.  WE CAN TOTALLY MAKE CRONUTS OURSELVES.

So we did.

I scurried to the computer to see if I could find some information on deep frying Pillsbury Crescent Rolls and a few tap taps on the keyboard and I got to the bottom of things.  Apparently not two days after the Cronut craze hit New York, Pillsbury themselves came out with a recipe for Salted Caramel Crescent Doughnuts.  Hmmmm.  Well I looked at a few more sites, like this one, and even watched a video courtesy of Huffington Post – and guess what?  I can DO THIS.  Easily.  And so can you (what good is power if you can’t share it with people, am I right?).


Here’s how we changed it (we had limited time):

You take the dough?  You turn it into two (or three) donut-shaped things:



You fry them for about a minute on each side (I use my frying pan with an inch and a bit of oil):


For the filling: I had a container of oreo pudding, and a half a bowl of whipping cream.  I mixed these together.  I sliced the fried cronut in half, and I slathered that on there, then I put the two halves together.    THEN?  Then I drizzled it with plain old frosting.






I warned you.

You’re welcome.

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