Cronuts

For baking and cake fans!

• Lovingly designed book with many Cronut recipes for baking yourself
• A must for cronut and donut fans
• Nice gift idea for hobby bakers

Donuts and croissants are delicious - but cronuts are the irresistible and unmistakable mix of both. Whether sweet or savory, topped with chocolate ganache and fruit or Iberian ham and plums - everything is possible and damn tasty.

Cronuts - here, what belongs together is baked together: the airy, light tenderness of a croissant in the shape of a donut. The Spanish confectioner Guillem Lleonart interprets this idea of ​​a pastry fusion, whose popularity in New York not only causes queues but also a lively black market trade, in his own special way. The sweet and savory, hot and cold creations taste of chocolate, nougat, mint, coffee, caramel and fruit, among other things, and come with a liquid center, ice cream and crispy crust, or as savoury, spicy snacks with a Mediterranean flair.
Lleonart's Cronut recipes are as simple as they are exquisite and the variations and combination possibilities are almost limitless.

Guillem Lleonart is a fourth-generation pastry chef and was trained at the School of Pastry Chefs in Barcelona. His grandfather Amadeu was the first pastry chef in his hometown of Sant Celoni, a town near Barcelona in the middle of the Montseny mountains. As a child, Guillem helped his grandfather prepare his special croissant doughnuts, which were fried in a pan and filled with cream and sold after Lent - the forerunners of the cronut.

general information
128 pages
numerous color photos
190x190mm
Hardcover