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.
Combine the water, 26 grams of champagne, and the cocoa powder in a small bowl. Mix to a smooth paste.
Combine the cream and the remaining 76 grams champagne in a small pot and bring to a boil over medium heat. Remove from the heat.
Whisk the egg yolks and granulated sugar together in a small bowl. Stream one- third of the hot cream mixture into the egg yolks, whisking constantly until fully blended, to temper them.
Keep whisking! Continue to cook the custard over medium heat. The custard will turn pale yellow and thicken so that it coats the back of a spoon. Remove from the heat and whisk in the cocoa powder paste until fully incorporated.