Quantcast
Latest Stories

Kitchen Rescue

Today’s craze–cronuts, crookies, brookies

By

According to the dictionary, hybrid is “an offspring of two animals or plants of different races, breeds, varieties, species or genera.”

In the pastry world, hybrid now refers to the famous cronuts (of chef Dominique Ansel), a cross between a croissant and a doughnut; the crookie, a croissant stuffed with cookies; and the brookie, a mix of brownie and crookie.

Our talented pastry chefs and bakers have challenged themselves to recreate today’s hottest treats—croissant-donuts and other hybrid pastries, each with their personal touch.

Wildflour

Sixteen of my students and I sampled croissant-donuts and fell in love with those made by Wildflour.

WILDFLOUR’S Croissant-Donut

The croissant-donut is crisp, flaky, airy. When you take a bite, you hear a soft crackle. Each pastry leaf has a filling: chocolate and vanilla has classic pastry cream; the mixed berry has berry-flavored pastry cream; and the tiramisu and dulce de leche has coffee-flavored cream butter.

Wildflour owner, pastry chef Anna Lorenzana de Ocampo, says that she and her sister Margie Manzke share a passion for food: “We’re always game to experiment and offer new things. My brother discovered the cronuts when he was working at New York magazine’s Grub Street blog. He immediately told us about the hybrid and did the dirty work—stood in line, sent cronuts to Margie in LA, and to me in Manila. We decided it was too good not to share with people here.”

What makes Wildflour’s croissant-donuts special?

“For one thing, all our pastries are handmade,” says Anna. “Aside from using high-quality ingredients and avoiding additives, our croissant-donuts come in natural flavors. We’ve also got a croissant-donut with a hazelnut filling that we import from the US.”

What about other hybrid pastries?

“There’s our crookie, which is an Oreo-filled croissant. If inspiration strikes to bring two more beloved pastries together, we won’t hesitate to indulge ourselves.

“The crookie was another idea we picked up in the US. Bringing in cutting-edge pastries is something I and my sister always wanted to showcase at Wildflour.”

Wildflour is at Bonifacio Global City, tel. 8567600, and The Podium, tel. 5718588, 0917-8520950 .

Chatime

 

CHATIME’S Croissant-Donut

Another crowd favorite, perfect with coffee, is Chatime’s croissant-donut. This version is light, delicate and, for P55 a piece, makes for a most satisfying treat.

This croissant-donut is airy and flakes gently with a burst of pastry cream.

According to Chatime master baker Johnlu Koa, his croissant-donut is “fluffier because it’s made with butter and not compound butter or margarine. Also, we use a special piping tip to fill up the cavity with pastry cream that we make from scratch, not with instant custard powder. For the icing, we use good quality dark and white chocolate and infuse it with color and flavor to create the varieties.

“We have them in choco-ganache pastry cream, white ganache mocha pastry cream, white ganache pistachio pastry cream variants, for now.”

Chatime is at Pioneer Center, Kapitolyo, Pasig City; call 5847721 for orders.

Park Avenue Dessert

The brookie, a brownie-cookie, has also become everyone’s favorite. It has a moist brownie base with a soft, chewy, chocolate chip-like cookie, and a gooey, oozing, chocolate center. An absolute treat for the chocoholic, it is satisfyingly sinful.

According to its baker, chef Buddy Trinidad, “my brookies are a molten brownie recipe which ensures that it will always be soft and moist. Microwave it for five seconds and you will have a molten brookie.”

Park Avenue Desserts’ Brookie

Buddy’s brookie, Melanie Chua says, is “talagang sobrang sarap!”

Buddy says more hybrids are coming.

Call 8526141.

Croissant-donut recipe

Chef Buddy shares his Croissant-Donut Dipped in Chocolate Ganache recipe.

  • 1 k all-purpose flour,
  • 80 g granulated sugar
  • 20 g instant yeast
  • 20 g salt
  • 2.5 c water
  • 2 pc whole eggs,
  • 500 g croissant butter, (available at baking supply store)

Combine flour, sugar and salt.

Combine the yeast and the water in the mixer and whisk to dissolve the yeast.

Add the flour mixture and put on medium speed using the paddle.

Add the eggs.

Continue mixing till well-combined and smooth.

Wrap in cling wrap and refrigerate for one hour.

Roll out to three times the size of the croissant butter.

Put in the butter and fold over and seal; roll out once.

Roll out two more times, resting the dough 20 minutes in between each roll.

Roll out the dough to one inch thick, then cut with a donut cutter.

Let rise till double, then fry in 350-degree oil till golden brown.

Let cool on a rack.

Roll in cinnamon sugar mixture.

Top with dark chocolate ganache.

Ganache:

  • 100 g heavy cream
  • 100 g dark chocolate
  • 20 g butter

Boil cream. Turn off heat. Add chopped chocolate. Mix with rubber spatula. Finish with butter.


Follow Us


Follow us on Facebook Follow on Twitter Follow on Twitter


Recent Stories:

Complete stories on our Digital Edition newsstand for tablets, netbooks and mobile phones; 14-issue free trial. About to step out? Get breaking alerts on your mobile.phone. Text ON INQ BREAKING to 4467, for Globe, Smart and Sun subscribers in the Philippines.

Tags: Brookies , Cronuts , Crookies , Food , Lifestyle



Copyright © 2014, .
To subscribe to the Philippine Daily Inquirer newspaper in the Philippines, call +63 2 896-6000 for Metro Manila and Metro Cebu or email your subscription request here.
Factual errors? Contact the Philippine Daily Inquirer's day desk. Believe this article violates journalistic ethics? Contact the Inquirer's Reader's Advocate. Or write The Readers' Advocate:
c/o Philippine Daily Inquirer Chino Roces Avenue corner Yague and Mascardo Streets, Makati City, Metro Manila, Philippines Or fax nos. +63 2 8974793 to 94
Advertisement

News

  • Seabed search for missing Malaysian jet to widen
  • Lacson rejects calls to name ‘pork’ execs
  • Obama due in Seoul as North Korea nuclear test fears grow
  • Hold departure order out vs Corona, Singson
  • Malaysia to release MH370 report–PM
  • Sports

  • Michael Phelps loses to Lochte in comeback meet
  • Sharapova advances to Stuttgart quarterfinals
  • Galedo caps ride of redemption
  • Beermen, Express dispute second semis slot today
  • Lady Agilas upset Lady Bulldogs in four sets
  • Lifestyle

  • ‘Recovered’ Banksy works on display ahead of sale
  • Marinduque: Visiting the ‘palm of the ocean’
  • First at Vatican in 60 years
  • How Jing Monis Salon gave Krissy the pixie
  • Want to be a supermodel? Work on your inner beauty, says Joey Espino
  • Entertainment

  • Paul McCartney to play at Candlestick concert
  • Kristoffer Martin: from thug to gay teen
  • Has Ai Ai fallen deeply with ‘sireno?’
  • California court won’t review Jackson doctor case
  • Cris Villonco on play adapted from different medium
  • Business

  • PAL hailed for ban on shark fin cargo
  • BSP to change tint of P100 bill
  • Nielsen sees car buying boom in the Philippines
  • How author of best-seller exposed ‘one percent’ economic elite
  • Bangko Sentral readies new bank lending rules
  • Technology

  • Cloud strength helps Microsoft earnings top Street
  • Vatican announces hashtag for April 27 canonizations
  • Enrile in Masters of the Universe, Lord of the Rings?
  • Top Traits of Digital Marketers
  • No truth to viral no-visa ‘chronicles’
  • Opinion

  • Corruption not invincible after all
  • Editorial Cartoon, April 25, 2014
  • No deal, Janet
  • Like making Al Capone a witness vs his gang
  • MERS-CoV and mothers
  • Global Nation

  • Filipinos second-shortest in Southeast Asia
  • China welcomes PH apology
  • Only 4 Etihad passengers not accounted for
  • Abandoned in Malta,15 PH seamen return
  • Senator hopes PH will also get same vow
    Marketplace