Dominique Ansel, famous for inventing the Cronut, the new dessert that’s taken New York by storm, has finally revealed the recipe for this decadent dessert … and boy, is it a doozy! Making Cronuts at home takes over 3 days to execute, between making ganache, pastry dough, and the butter block. But, for the cronut faithful that can’t make it to the Dominique Ansel Bakery in SoHo, this big reveal is just for you!
Prep Time:
Cook time: 5
Servings: 8
Ingredients:
For the pastry dough:
- flour: 3 3/4 cups, plus more as needed for dusting
- Kosher salt: 1 tablespoon + 2 teaspoons
- granulated sugar: 1/4 cup + 1 tablespoon
- Instant yeast (preferably SAF Gold Label): 1 tablespoon + 1 1/2 teaspoons
- cold water: 1 cup + 2 tablespoons
- large egg white: 1
- unsalted butter (84% butterfat): 8 tablespoons, softened
- heavy cream: 1 tablespoon
For the butter block:
- unsalted butter (84% butterfat): 18 tablespoons, softened
- Grapeseed oil: as needed
- Glaze of your choice: as needed
- Decorating sugar of your choice: as needed
Directions:
Get the detailed Cronuts recipe right here via Good Morning America, or in the cookbook: Dominique Ansel: The Secret Recipes.
image: Getty/Ari Perilstein
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