Celebrity pastry chef Dominique Ansel has released his recipe for the world-famous Cronut. But before you get out your baking pan, be warned: the recipe clocks in at roughly 2,290 words.
Ansel divulged the secrets to the hybrid croissant-donut that catapulted him to ludicrous fame on abcnews.go.com, after years of jealously guarding the recipe against his copycat rivals who span the globe from the US to Asia.
But, as seen by the length and complexity of the instructions, the making of the Cronut is daunting to say the least, and requires advance prep two days in advance of C-day.
Here’s the abbreviated version of 2,290 words: The pastry is made with laminated dough, similar to a croissant, proofed, and then thrown in the deep fryer.
While still hot, the pastry is rolled in sugar, filled with cream, and topped with glaze.
The long form version, however, takes ambitious home cooks through the labor-intensive process which — in addition to 18 tbsp of unsalted butter — demands a lot of elbow grease.
In other words, the Cronut is one high-maintenance dessert.
Ansel released the secrets to the making of the Cronut to promote his new cookbook “Dominique Ansel: The Secret Recipes” which is set for an October 28 release.