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Good Day Cafe: squats

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The cronut-- a combination croissant and donut that's all the rage at the Dominique Ansel bakery in Manhattan-- has some new competition.

The squat - a square donut and croissant hybrid- is selling like hotcakes at Le Petit Bakery in Brooklyn.

Baker Christopher Sanchez showed us how it's prepared.

Bacon Crumb Topping

1c Light Brown Sugar

4c Panko Crumbs (Japanese Bread Crumbs)

10 ounces (2 sticks plus a quarter) Butter, melted

1 pack of bacon

Break up the brown sugar and bread crumbs and pour melted butter over the crumbs.

Spread crumb mixture onto parchment lined baking pan

Bake at 325°F for 10 minutes

Take out and stir around to promote even browning

Return for another 10 minutes

Take out and set aside till cool

Crush up with a rolling pin

Set aside

Cook bacon till just before crispy

Chop up into small pieces

Add bacon to crumb mixture and stir to even distributed

Chocolate Pastry Cream

2cup Whole Milk

4 Tbs. Cornstarch

1/3 cup Sugar

¼ cup Cocoa-Dutch Processed

3 Egg yolks

2Tbs. Butter

7oz. Dark Chocolate

Melt the chocolate and set aside

Cut up the butter and place in a large bowl

In a small pot slowly heat up the milk

In a separate bowl mix together the sugar, cocoa and the cornstarch.

Add the yolks to the sugar mixture and mix together.

It will start to clump up, so you can add the milk a little at a time to loosen the mixture up.

Then strain all the contents from the bowl back into the pot.

Stir continuously till it thickens up and you can no longer taste the cornstarch

Pour this over the butter and stir together.

Add the melted chocolate and stir till fully combined

Pour into a vessel to cool down and place in fridge. Be sure to cover with plastic wrap



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