Remember the cronut, guys? It was that doughnut-croissant combo dessert that swept the nation and inspired a whole slew of hybrid foods. Back when it was introduced in 2013, you practically couldn't go anywhere online without seeing a headline about it.

However, as things go with fads, it has been mostly all quiet on the cronut front for the past few months, even if crowds are still lining up outside the Dominique Ansel Bakery in New York to get their hands on one of the authentic pastries. But now you don't have to wake up at 5 a.m. to snag one of these sweets, because you can make your own.

The bakery's namesake, Dominique Ansel, who is the mastermind behind the cronut, has released its official recipe. It's slightly different than the cronuts available at his bakery, according to Good Morning America, who released the recipe, but a cronut by any other recipe would taste just as sweet. Here's the ingredients that go into making a cronut, as reported by 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

Those all seem like pretty standard baking ingredients, right? So you're probably thinking it can't be too hard to make one of these puffy, flaky pastries, can it? Reading the actual recipe will quickly change your mind.


It takes three days to fully make a batch of these babies, so you best brace yourselves. Two days before you plan on serving the cronuts, you need to make the ganache, the pastry dough and the butter block so that they can be properly refrigerated before you actually put them all together. The next day, you need to do a bunch of work with the butter block and the dough. Then, on the day you actually want to get these things in your bellies is when things start to really heat up when you fry the dough, make the glaze and put it all together.

I don't know about you, but I'm exhausted just reading this recipe. I guess it's not labeled "Extreme" difficulty for nothing. But did we really expect anything less from a recipe that took four months to concoct? At least making this recipe will help you burn a bunch of calories by the time you actually get to eat it.

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Tags: Food Recipes
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