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Rasberry Lychee Cronut by Dominique Ansel Bakery in New York City
Andre Maier LLC—Getty Images

It is notoriously difficult to get your hands on a Cronut, the croissant-doughnut hybrid crafted by chef Dominique Ansel in New York City, unless you’re willing to wake up super early and wait in a super long line. But now you can just cut out the middleman and make one for yourself at home with Dominique Ansel’s official recipe.

Note: this recipe will take you three days, as Good Morning America points out. It has also earned an “extreme” difficulty rating, which is not at all surprising. If you’re still willing to take on the task, basic ingredients for the dough include:

  • 1 large egg white
  • 8 tablespoons unsalted butter (84% butterfat), softened
  • 1 tablespoon heavy cream

While basic ingredients for the “butter block,” an important part of croissant-baking, include:

  • 18 tablespoons unsalted butter (84% butterfat), softened
  • Grapeseed oil as needed
  • Glaze of your choice as needed
  • Decorating sugar of your choice as needed

You’ll also need some special equipment like a stand mixer with dough hook and whisk attachments, a deep-frying thermometer and uncut piping bags. Then, you’ll need three days to complete various prep work. Let us assure you: there are SO. MANY. STEPS. So, so many.

See the full Cronut recipe here. If you’re anything like us, you’ll be so intimidated just glancing at it that waking up at 5 a.m. to get a Cronut made by Ansel won’t seem so bad after all.

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