Cronut Recipe

Cronuts have been all the rave in the food world of late, and next to impossible to get a hold of, unless you live in New York and your up early enough to wait in a really long line. Dominique Ansel, creator of the croissant-doughnut hybrid, has released his recipe for cronuts.

To make these delicacies, your going to need a lot of butter… a whole lot of butter. Some patience comes in handy too, since the recipe to make a cronut will take three days of your time. Before going into making a cronut, you must realize it’s extremely difficult to make, and it took the chef Ansel four months to perfect.

Here’s the recipe for the dough part:

  • 1 large egg white
  • 8 tablespoons unsalted butter (84% butterfat), softened
  • 1 tablespoon heavy cream

For the croissant part, which involves a butter block, you’ll need:

  • 18 tablespoons unsalted butter (84% butterfat), softened
  • Grapeseed oil as needed
  • Glaze of your choice as needed
  • Decorating sugar of your choice as needed

You’re also going to need some special equipment before making a cronut:

  • 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)

Now that you have the tools and the materials to make a cronut, you need to put in the work, and the three days of your time to make it. Two days of making it involve just preparations, meaning you must be serious about making a cronut to actually go through with the process.

To see the full cronut recipe, and all the steps that it takes to make one, check it out Good Morning America. We wish you luck if you decide making a cronut, and if you succeed, we hope it’s delicious.

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