Cronuts

• Preheat oven to 430°F degrees. Place Donut Tray on Perforated Baking Sheet and set aside.
• Whisk egg yolks with your Mini Whisk and set aside.
• Using the Beechwood Rolling Pin, roll puff pastry on Roul’pat just enough to smooth out the fold seems of the puff pastry.  Using the Cake Server Knife, cut the puff pastry in half. Use the Silicone Pastry Brush to brush the first layer of puff pastry with the egg yolk.  Place next layer of puff pastry on top and brush with egg yolk.  Repeat this process with the second sheet of puff pastry so you have 4 layers of puff pastry, DO NOT brush the top layer with the egg yolk.
• Once all 4 layers are together, roll the 4 layers wide enough to fit approx. 6 large dough cutters to cut the Donut Shape, but do not over roll as you want those layers pretty thick.  Using the small round dough cutter, create the center hole.  Place each Cronut shape into the Donut Tray.
• Bake for approx. 15 minutes or until Cronuts puff up and brown nicely.  Remove from oven and let cool completely before frosting. 
• Frosting of choice to dip them in, we love using chocolate ganache or a simple dulce de leche glaze.

Ganache

• In Mini Round Mold, heat heavy cream in micowave for 45-60 seconds on high until cream is bubbling.  Remove from microwave and add chocolate chips but DO NOT STIR right away.  Swirl cream around to cover chips and let melt for approx. 3-4 minutes before whisk smooth with the Mini Whisk. 
• Dip Cronuts one at a time in the ganache when the ganache is till warm.  If ganache cools and thickens too much, heat in microwave on 50% power until thin enough to dip. 
• Let Cronuts set up and cool before serving.  Best enjoyed the first day but also good to eat the second day if saved in your be Save.