Good Morning America: DIY Cronuts Recipe
Good Morning America shared some kitchen secrets from the man behind the Cronut sensation. They can be found in a new cookbook, Dominique Ansel: The Secret Recipes. Sara Haines said that the Cronut was one of Time’s best inventions of 2013.
Rather than waiting in line around the block for these baked treats, or resorting to black market purchases, now you can make these treats with an at-home recipe. Ansel said he hopes that the cookbook inspires people to develop their own versions of recipes.
The bad news is that this is a three-day process, so you won’t be able to whip this up in a hurry. If you need another treat in a hurry, you can find a recipe for Mini Madeleines in the cookbook. Good luck! This seems like a ton of work for something that you only have eight hours to eat.
Good Morning America: Dominique Ansel At-Home Cronut Recipe Ingredients
- 3 3/4 cups Flour
- 1/4 cup Sugar (+ 1 tbsp)
- 1 cup Cold Water (+ 2 tbsp)
- 8 tbsp softened Unsalted Butter
- 1 tbsp Salt (+2 tsp)
- 1 tbsp Instant Yeast (+ 1 1/2 tsp)
- 1 Egg White
- 1 tbsp Heavy Cream
- Cooking Spray
Butter Block Ingredients
- 18 tbsp Unsalted Butter
- Grapeseed Oil
Vanilla Rose Ganache Ingredients
- 1 Gelatin Sheet (160 Bloom)
- 1 split, scraped Vanilla Bean
- 4 tbsp Rose Water
- 1 3/4 cups Heavy Cream
- 1/2 cup fine chopped White Chocolate
Vanilla Sugar Ingredients
- 1 cup Sugar
- 1 split, scraped Vanilla Bean
Rose Glaze Ingredients
- 1/2 cup Glazing Fondant
- 2 tbsp Rose Water
Dominique Ansel: Good Morning America At-Home Cronut Recipe Directions
- Make the ganache. Soak gelatin in ice water for 20 minutes, until soft.
- Boil heavy cream with vanilla bean seeds on medium in a pot. Take off heat.
- Squeeze extra water from gelatin sheet. Whisk gelatin into cream to dissolve.
- Put white chocolate in a heatproof bowl. Pour hot cream over the chocolate and let rest 30 seconds.
- Then whisk mixture until it becomes smooth. Whisk in rose water.
- Cover with plastic wrap pressed against the surface of the ganache (like with pudding). Refrigerate overnight.
- Combine dough ingredients in a stand mixer for around three minutes, until combined.
- Spray a medium bowl and place the dough inside. Cover with plastic pressed against the surface of the dough. Proof in a warm place for two or three hours.
- Remove plastic and punch dough. Fold the edges to the center to release excess gases.
- Place dough on parchment and form a 10” square. Transfer parchment and dough to a baking sheet; plastic wrap and chill overnight.
- Draw a 7” square on a new piece of parchment using a pencil. Flip the paper over (so the pencil marks face away from the butter.
- Put butter in the center of the square and spread it to fill the marked space using an offset spatula. Chill overnight.
- Remove butter from fridge and check whether it is pliable. If not, beat it using a rolling pin on a flour-dusted prep surface. Be sure to return it to the 7” square shape once it’s soft.
- Remove chilled dough from the fridge and put it on a flour-dusted work surface.
- Roll dough out into a 10” square about 1” thick.
- Place butter in the center at a 45-degree angle (like a diamond shape in the center of the square.
- Pull dough corners up and over the center of the butter diamond. Pinch the seams together, trapping the butter and resulting in a square just larger than the 7” butter diamond.
- On a very lightly flour-dusted prep surface, carefully roll the dough with a rolling pin, starting at the center. The result should be a 20” square about 1/4” thick.
- Fold dough horizontally in half to create a rectangle. Next, fold it vertically. This will create a 10” four-layer dough square.
- Plastic wrap and chill for one hour.
- Repeat steps six and seven. Then tightly wrap in plastic and chill overnight.
- On a flour-dusted prep surface, roll dough out to a 15” square, about 1/2” thick.
- Place dough on a sheet pan and cover it with plastic. Chill for one hour.
- Use a 3 1/2” ring cutter to cut out a dozen dough rounds.
- Use a 1” ring cutter to remove the center of each round, creating a doughnut shape.
- Prepare a sheet pan with parchment and a light dust of flour.
- Place dough rounds on the pan, leaving 3” between them.
- Place a lightly sprayed plastic sheet over the pastries. Proof in a warm spot for about two hours.
- Heat grapeseed oil to 350 F in a large pot for frying (check with a deep fry thermometer).
- Fry three to four cronuts at a time for 90 seconds per side. Let drain on a paper towel-lined plate.
- Be sure to check the oil temperature before frying the next batches. Repeat until all dough is used.
- Let cronuts cool.
- Combine ingredients for vanilla sugar.
- Warm fondant in 10-second intervals in the microwave, stirring after each time in the microwave.
- Once it’s warm, stir in rose water.
- Place ganache in a stand mixer with the whisk attachment. Whip into a stiff peak.
- Scoop ganache into a piping bag with a Bismarck tip.
- Arrange cronuts with flatter sides face up. Inject ganache into four equally spaced spots in the top of each pastry.
- Turn each cronut on its side and run it through the sugar mixture.
- Reheat glaze in the microwave if needed.
- Place glaze in a piping bag with a #803 plain tip.
- Pipe glaze around the top of each cronut, which will cover the holes from where you injected filling.
- Let stand about 15 minutes before serving at room temperature. Enjoy within eight hours of frying.