“We started selling Cronuts at Jitters. I ate two today. Pretty soon I’m gonna be more muffin top than woman.”
–Iris West, S.1 Ep.1

Ingredients:

Puff pastry
Pre-made puff pastry, either store bought or homemade. Use for example this recipe if you’d like to try making puff pastry yourself.

Chocolate ganache filling
115 gr heavy cream
100 gr dark chocolate, finely chopped (preferably 70 percent cacao)
15 gr unsalted butter, softened

Cinnamon sugar
50 gr sugar
3 tablespoons ground cinnamon

White chocolate fondant glaze
142 gr white chocolate chips
454 gr powdered sugar
78 gr light corn syrup or honey
57 ml hot water
1 teaspoon vanilla extract
food colouring in red and yellow

How to bake:

Cut dough
1. On a lightly floured work surface, roll out the dough to a 15-inch (40 cm) square about 1/2-inch (1.3 cm) thick.
2. Transfer the dough to some kind of tray, cover with plastic wrap, and refrigerate for at least 1 hour to relax.
3. Using a 3 1/2-inch (9 cm) ring cutter, cut 12 rounds. Cut out the centre of each round with a 1-inch (2.5 cm) ring cutter to create the doughnut shape.
When you use store bought puff pastry or homemade it’s important to check the packaging or the recipe whether or not you need to proof your dough before baking.

Fry dough
1. Heat the oil in a large pot until it reaches 350 degrees F (175 degrees C). Use a deep-frying thermometer to verify that the oil is at the right temperature. The temperature of the oil is very important to the frying process. If it is too low, the pastries will be greasy; too high, the inside will be undercooked while the outside is burnt.
2. Line a platter with several layers of paper towels for draining the cronuts.
3. Gently place 3 or 4 of them at a time into the hot oil. Fry for about 90 seconds on each side, flipping once, until golden brown.
4. Remove from the oil with a slotted spoon and drain on the paper towels.
5. Continue until all of them are fried. Let them cool completely before filling.

Make white chocolate fondant glaze
1. In a saucepan set over low heat, or in the microwave, melt the white chocolate, stirring until smooth.
2. Sift the powdered sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth.
3. Add the melted chocolate to the sugar mixture, then add the vanilla. Divide the mixture into two parts, one a bit larger than the other and add the colouring. The larger part needs to be coloured red and the smaller one yellow. If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water.

Make cinnamon sugar
1. Combine about 50 grammes of sugar with 2 tablespoons ground cinnamon. Add more cinnamon to taste.
Make the Chocolate ganache filling
1. Bring the cream to a boil in a saucepan over medium-high heat.
2. Put the chocolate in a heatproof bowl and pour the cream over it.
3. Let it stand for about 2 minutes before adding the butter. Whisk the mixture until smooth, then let it cool while stirring often.

Assemble
1. If needed whisk up the ganache before transferring it to a piping bag.
2. Arrange each cronut so that the flatter side is facing up. Inject the ganache through the top of the pastry in four different spots, evenly spaced. As you pipe the ganache, you should feel the pastry getting heavier in your hand.
3. Place the cronut on its side. Roll in the cinnamon sugar, coating the outside edges.
4.If the red glaze has cooled, microwave it for a few seconds to warm until soft. Then transfer the glaze to a piping bag.
5. Pipe a ring of glaze around the top of each cronut, making sure to cover all the holes created from the filling. Keep in mind that the glaze will continue to spread slightly as it cools. Let the glaze set for about 15 minutes.
6. While the red glaze is setting, heat up the yellow glaze if needed. Pour the yellow also in a piping bag.
7. Once the red glaze is almost completely set up, use the yellow glaze to draw The Flash logo on top. Let this also set before serving.

Inspiration and pictures, Making Cronuts, Chocolate ganache & Glaze