Official ‘Cronut’ Recipe Finally Released by the Inventor of the Cronut Himself
It wasn't too long ago that Dominique Ansel unveiled probably his greatest bakery creation, the Cronut. A pastry so unique he even trademarked the name Cronut so that nobody else could use it. This part croissant, part doughnut treat sold in New York would have people lined up very early in hopes of grabbing one. During the height of the Cronut's heyday, resellers were commanding $40 each! There have been several imitations, but none were the same as the original.
Now that the buzz has gone down, Ansel figured it was time to unveil the secret recipe on Good Morning America.
- 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
- 18 tablespoons unsalted butter (84% butterfat), softened
- Grapeseed oil as needed
- Glaze of your choice as needed
- Decorating sugar of your choice as needed
This recipe requires three days of planning and prepping, so make sure you give yourself plenty of time to make this. I'm going to try this recipe soon and will report back if it worked out. If you decide to make them, tell me how they turned out!