Taking on the Trend : Cronut 101

When I found out that there was a Cronut class at the Boston Center for Adult Education, I knew I had to be there. With all the hype around the cronut in 2013, I made it a resolution to taste it in 2014. Since the actual cronut was too far to pick up any morning — wish it would be a hop, skip and jump to NYC — this seemed like the perfect solution. And let’s be real, I would never wake up at 3 or 4 am for a $5 baked good. I don’t care how good it is. This girl needs her beauty sleep, especially after a week of work.

I was able to mark this off the bucket list a few weeks ago. When I walked in for my first cooking class ever, I was greeted by Dustin Rennells. What a spectacular man who truly knows his stuff in the kitchen. He coined me with the nickname Stripes from the get go.

In Taking on the Trend: Cronut 101, we experimented with various alternatives to the cronut dough before getting into the real thangggg. Everything was cooked in oil. Deep fried. NOM. My weight was not happy with me post class, but my stomach was certainly satisfied.

What We Made:

We began the class with Pillsbury Grands biscuits. We used blueberry and honey butter as our doughs to create our first donuts.

We used a cocktail shaker to make the biscuits donut like. Neat right?

Dustin was full of fabulous tips. For one, DON’T STIR a sauce or anything for that matter with a wooden spoon. Apparently wooden spoons trap in all flavors from day 1 of usage. Yuck. Nevertheless, it does work as a good indicator for when your oil (use vegetable oil, olive oil burns) is ready. To test, place the wooden spoon in. When the oil begins to bubble like a nice champagne (see below photo), you know the oil is ready!

Remember how we used a cocktail shaker for creating donuts? No dough left behind..we made little donut hotels too!

Next up, we dabbled with Pillsbury Crescent as well as Pastry Puff dough. It’s amazing to see what you can do with store bought items!

The crescent rolls were rolled in sugar:

We dipped the pastry puffs in chocolate ganache:

And finally, the infamous CRONUT. It was as easy as 1, 2, 3:

You need lots and lots of butter. Butter on butter on butter. Fold it up and you’re all set to go!

If you’re not salivating yet, I don’t know what’s wrong with you. This class was absolutely fantastic. Not only was it a great day of learning tips and tricks in the kitchen [thank you Dustin!!] but we got to try out how to make the mystified cronut.

I left with a big helping of the different items that we made. I think I overdid it a bit..

What I Thought

My first experience with the Boston Center for Adult Education was a huge success. I could not believe how innovative and fun Dustin made the class. Sure, I had thought of neat ways to use dough before, but a lot of these delectable treats were so easy and had never come to mind!  I am definitely coming back for more classes soon! The BCAE is really the perfect place to do something different in Boston and try out a new skill or improve an old one!

BCAE
BCAE Website/@BCAE/
122 Arlington Street
Boston, MA 02116
BCAE is a short walk from the Arlington T stop.

Note: I was provided complimentary admission to Cupcakes & Cocktails by the BCAE. This is not a sponsored post. All opinions expressed are my own.