Are You Brave Enough to Make Dominique Ansel’s Official Cronut Recipe?

10/06/2014 at 03:22 PM ET

Dominique Ansel February Cronut
Katie Kauss

For the first time ever, Cronut inventor Dominique Ansel has shared an official recipe for his sought-after dessert. But after reading it, suddenly waking up before dawn to join the line at his Manhattan bakery doesn’t seem so tough.

The recipe, which clocks in at more than 2,000 words, comes from the chef’s book Dominique Ansel: The Secret Recipes. The first thing to know before you tell your family they’re getting Cronuts for breakfast tomorrow: The recipe is labelled “extreme” difficulty.

RELATED: Make This Amazing Croissant Garlic Bread from Cronut Creator’s Restaurant: Dominique Ansel Kitchen

The too-many-to-count steps will take you three days to complete and require equipment like a stand mixer, uncut piping bags and specifically sized tips, and a deep-frying thermometer. Ansel also recommends that the Cronuts be consumed within eight hours of completion, which we assume won’t be a problem.

Though the recipe is daunting, if you are up for a challenge it’s got lots of helpful instructions like this one about rolling out dough: “[You] want to use as little flour as possible. The more flour you incorporate into the dough, the tougher it will be to roll out, and when you fry the At-Home Cronut pastries they will flake apart,” Ansel writes.

RELATED: Behold, the Waffled Cronut!

The entire recipe took Ansel about four months to develop. “It took quite a lot of work in my small New York home kitchen to work out a version of the Cronut recipe for an at-home cook,” Ansel told ABC News. “This is definitely a three-day challenge for the real serious bakers out there. I hope they have fun with it and make it for someone special.”

RELATED: Dominique Ansel Admits Even His Family Members Haven’t Tried Cronuts

Let’s hope that special someone doesn’t mind if you go into hiding for three days beforehand.

—Lexi Dwyer

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Showing 5 comments

Michelle Kitma-Ofiana on

Reblogged this on Homewriters Hub and commented:
Love it

K.B. on

I love cronuts. I stood in line for hours one day, and scored a couple for myself, and enjoyed each flaky, buttery, delicious nibble. That having been said, after reading the recipe, I can tell you I would never make them. Maybe it’s my stage of life, but such a complicated recipe with multiple complicated steps, and more ingredients than any weekly shopping list, I’ll pass. If I ever want one again, I’ll wait in line and score one next time I’m in NYC.

Aussie cathie on

Don’t they look lush? Hmm may have to fly to Manhattan !!!

doveeyes4 on

We have them here in Los Angeles, and I suspect they will be popping up everywhere if they haven’t already.

Janice on

Well where is the Cronut recipe?!!!!