Dominique Ansel Finally Reveals the Famous Cronut Recipe!

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If it hasn’t consumed you yet, you probably know someone consumed by it. The cronut-craze that has taken over New York City since the cronut’s launch by inventor Dominique Ansel in May 2013 is intensifying now that on Good Morning America the chef has revealed a recipe for homemade cronuts(!).

What exactly is a cronut, for those still innocent? The cronut is a mix between a croissant and a donut which is sugared, filled and glazed. A creation so delicious that Time named it one of the “25 Best Inventions of 2013.”

The pastry costs $5 plus tax, but price isn’t the problem. The demand for cronuts is so high that endless lines form down the block from Ansel’s bakery in Soho even today. Pre-ordering is possible but at times difficult to purchase when they sell out so quickly; the pre-ordering site actually warns: “Note: because of high demand and small inventory, it is easy for a day to sell out between the time you load the page and by the time time you press ‘Buy Now.’ Our apologies.”

Other customers have evaded the long lines by resorting to the controversial cronut scalping industry, started in response to the cronut hysteria. One website allows you to buy a $100 cronut or ten for $1000. Someone will then wait in line for you and deliver it to you, even if you’re in LA.

Why are cronuts in such short supply and high demand? They aren’t easy to make, and if you look at a cross section of one you’ll see why. Layers of flaky crust alternate dangerously with sugar and frosting, creating enticing flavors such as Vanilla Rose and Pumpkin Chai. According to Good Morning America, the cronut recipe involves a whopping three days of preparation, during which time you could make at least two Thanksgiving dinners. One anchorman described the Pumpkin Chai cronut as his “new cigarette.”

According to ABC News, it took Ansel almost four months to get the recipe right. Not all of the ingredients in homemade cronut recipe are exactly the same as in the store-made one, since the not all ingredients, like the flour used, can be ready to sell.

“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. “The book has some much simpler recipes, but 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.”

Ansel refers to the release of his upcoming cookbook, “Dominique Ansel: Secret Recipes” on October 28th, where many tricks and ideas are sure to be revealed. Until then, cronut fanatics will now be able to fix their cravings at home.

Disclaimer: ABC News lists the cronut recipe difficulty as “extreme.” Find it here.

Zachery Bridgeman | News Cult

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