Clear your calendars, Cronut fans. Dominique Ansel just released his official recipe to make homemade Cronuts. But don't get too excited -- it apparently takes 3 days to craft one of these suckers.
Dominique Ansel, the Beyoncé of pastry chefs, is the man behind the half-croissant-half-donut craze. His official Cronut made waves in the culinary community last summer and transformed Ansel into a minor celebrity. At the height of its popularity, people would wait in line outside of his New York City bakery as early as 5:30am.
The chef’s latest attempt at milking that Cronut cash cow comes in the form of a cookbook titled Dominique Ansel: The Secret Recipes. The book releases on October 28th but Good Morning America has already released the excerpt from the cookbook that shows you how to make Cronuts at home.
We’ve taken a look at the recipe, and not only does it take 3 days to make, I’m convinced that most Actuary exams are less complicated. No wonder Ansel only sells 300 a day.
Here are some of our favorite highlights from the recipe:
Special equipment:
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)
I’ve got a ruler and a large metal spoon. I left my Wilton #230 Bismarck tube and my Ateco #830 plain tip next to my flux capacitor and Stargate.
18 tablespoons unsalted butter (84% butterfat), softened
That’s like a ridiculous amount of butter, right?
Two Days Before:
Make ganache: Prepare one of the ganache recipes below and refrigerate until needed.
Who starts preparing to cook food two days in advance? The closest I’ve ever come to preparing things two days in advance was the time I left a bowl of Wacky Mac in the microwave and then remembered it two days later.
Make butter block: Draw a 7-inch (18 cm) square on a piece of parchment paper with a pencil. Flip the parchment over so that the butter won’t come in contact with the pencil marks.
If butter comes into contact with the pencil marks Dominique will personally destroy your kitchen butter block.
Warm the fondant in a small bowl in the microwave in 10-second intervals, stirring between intervals. When the fondant is slightly warm, about 20 seconds, add the corresponding flavor and stir until fully blended.
Just reading this step gave me anxiety, and I have no intention of ever cooking it.
I think we'll stick to waiting in line.