Half donut, half croissant the Homemade Cronut is a treat that will make you swoon with its buttery layers and Champagne chocolate ganache. Make this Dominique Ansel Cronut Recipe from scratch right in your own kitchen.
– Bread Flour – Kosher salt – Granulated sugar – Instant yeast – Water, cold – Egg white – Unsalted butter – Heavy cream
Make ganache 2 days in advance and refrigerate. Make the cronut dough and proof for 2-3 hours.
Punch down and form into a 10-inch square. Place on a sheet pan and cover tightly with plastic. Refrigerate overnight.
Make a 7 inch butter block and refrigerate overnight. Set the dough on a floured surface and top with the butter block.
Fold to seal in the butter. Roll into a 20 inch square then fold into a 10 inch square. Refrigerate 1 hour then repeat, cover and refrigerate overnight.
Roll dough and allow to relax before cutting donut shapes. Proof until tripled in size, then fry. Inject each pastry with ganache. Roll the sides in sugar and top with chocolate glaze.