Finally the real cronut recipe has been released by the original Cronut creator, Dominique Ansel. You can now make your own croissant-donut hybrid at home by following a step-by-step recipe that was revealed to Good Morning America. For your information, the recipe reveals that the cronut needs three days of preparation before cooking...
More good news: Ansel will also be sharing stories and recipes of his most sought-after creations including the famous cronut recipe in his first cookbook called The Secret Recipes, which will be released on 28 October 2014.
Ingredients
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
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)
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