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

Share this story:

Your reaction:

Add A Comment reserves the right to remove comments at their discretion.

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?!!!!

Sign up for our daily newsletter and other special offers.
    Choose your newsletters
Thank you for signing up! Your request may take up to one week to be processed.
    see all newsletters