The Secret’s Out: Get Dominique Ansel’s Real Cronut Recipe Here
The hybrid pastry that revolutionized all dessert mashups is now something you don’t have to travel or wait in line to get! Chef Dominique Ansel, the mastermind behind the cronut, released the official, formerly top secret recipe in his new cookbook, Dominique Ansel: The Secret Recipes, which is out October 28. But you can get crackin’ on a batch of homemade cronuts right now because Good Morning Americareleased not one, but two recipes for the delectable treats to enjoy with your morning coffee (or afternoon tea).
Let’s start with the ingredients — here’s a rundown of what you’ll need if you want to whip up a batch and get your neighbors and roommates to wait in a line for them:
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
- Stand mixer with dough hook and whisk attachments
- 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)
You can access the entire recipe here, but be aware that this baking project isn’t for the faint of heart. This lil’ labor of love takes three days to produce one batch. But if you start the process tonight, you can have fresh, flaky cronuts by the end of the week! (Or invite all your friends over for brunch this weekend and impress them with all your hard work, natch.)
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