Cronut creator Dominique Ansel has finally released the recipe for his half-croissant, half-donut confection...which means Cronut cravers can now whip them up at home.The problem is baking up a batch of these babies isn't your typical 'done in an hour' sweet. Dominique's recipe, from his soon-to-be-released cookbook Dominique Ansel: The Secret Recipes, takes a whopping three days to create.
Before the book hits stores Oct. 28, Good Morning America released the at-home Cronut recipe, labeling the difficulty of it "extreme." And after taking one look at the really long instructions, we have to agree.
On the first day of the recipe, you make the ganache for the cronuts. Then, you move on to the laminated dough on the second day, then on the third day, you cut the dough, fry it, make the glaze and flavored sugar for the Cronuts and fry them up.
Check out the ingredients below and the full recipe, here:For the pastry dough:
3 3/4 cups flour, plus more as needed for dusting
1 tablespoon + 2 teaspoons Kosher salt
1/4 cup + 1 tablespoon granulated sugar
1 tablespoon + 1 1/2 teaspoons Instant yeast (preferably SAF Gold Label)
1 cup + 2 tablespoons cold water
1 large egg white
8 tablespoons unsalted butter (84% butterfat), softened
1 tablespoon heavy cream
Nonstick cooking spray as needed
For the butter block:
18 tablespoons unsalted butter (84% butterfat), softened
Grapeseed oil as needed
Glaze of your choice as needed
Decorating sugar of your choice as needed
Special equipment:
Stand mixer with dough hook and whisk attachments
Ruler
Large offset spatula
3 1/2-inch (9 cm) ring cutter
1 inch (2.5 cm) ring cutter
Deep-frying thermometer
2 uncut piping bags
Wilton #230 Bismarck metal tip or other Bismarck tube
Ateco #803 plain tip (5/16-inch/0.8 cm diameter)
We think we'll just wait until we can grab one from Dominique's bakery.