Cronut Recipe Dominique Ansel | Cronuts In 3 Flavors | How To Make Cronuts | Bake and Toss

[@Pilar-ek8nx]

I finally tried one of these and must say they are amazing. I am a home amateur baker and this is the most extensive process and requires much patience. I have to try some day. Thank you so much for detailed instructions! Love the video!

[@siuliagar3866]

Buen consejo el de no echar la sal sobre la levadura. Gracias

[@christinehughes9267]

Excellent instructions thank you! Does the leftover dough make cronuts as good as the first eight?

[@BakeandToss]

Yes they do! Thank you 😊

[@saladandcake7103]

These look amazing! I will make these this week. Thanks for such thorough instructions!

[@BakeandToss]

Thank you 😊

[@MothersArt]

Wow .Amazing preparation.

[@BakeandToss]

Thank you🤗

[@ChanandTanKitchen]

Love it to the sky

[@BakeandToss]

Thank you 🤗

[@A.H_Penguin123]

I was wondering if I could use ready made croissant dough?

[@BakeandToss]

Haven't tried with ready made dough ...may work...try and let me know 😊

[@kareybeary1]

It would probably work better than this method. This is basically fried brioche because the lamination was not done correctly

[@cheriecanelas2325]

The cream cheese glaze is the also the filling???

[@BakeandToss]

Yes! 😊

[@qandeelwaheed7653]

Van we freeze tha dough like half we use and half we freeze can we do that?

[@noorssamayalulagam3605]

Yummy 😋

[@BakeandToss]

Thank you dear! 😊

[@NathGibbons]

Hi thanks for the reply, what oil do I I need to use xx

[@BakeandToss]

I used corn oil to fry the cronuts. Sunflower oil is good too.

[@deoungjeun6852]

Grape seed oil is the best but if you can find what pro baker use oil to fry donut is recommended as the cronut will be not so oily

[@Chicko_Perez]

@@deoungjeun6852that is hella expensive bro, chill

[@NathGibbons]

Can you make these rise higher? Any suggestions x

[@BakeandToss]

Well you could roll the dough out bit more thicker and then cut out the cronuts. Allow it to rise a little longer, probably 2 - 3 hours. Hope this suggestion helps! 😊

[@farihafairy8038]

This is what i needed thank you 😋😊

[@BakeandToss]

You're so welcome!

[@husnahamza6717]

When I’m frying my cronuts Then layers are separated .. can you give me a tip please

[@BakeandToss]

Hi Husna! It is normal for Cronuts to puff up as you fry. The layers will separate little but shouldn't split. If the layers are breaking then either the folding of pastry dough wasn't done properly or the temperature of the oil wasn't accurate. Cronuts are deep fried at 170C temperature. Also they need to be tossed while frying every 20 secs so that it is evenly cooked. At higher temperature cronuts fry quickly. If the temperature of the oil is low, cronuts takes time to cook and this gives time for the layers to separate. You can use a thermometer to measure the oil temperature prior to cooking. Hope this information helps you. Thank you for trying out the recipe! 😊

[@deoungjeun6852]

Wrong answer, it is because the dough is too soften by the butter you add in, either you add little butter or use korsvet butter!

[@husnahamza6717]

@@deoungjeun6852 thank you so much it’s really worth 😍

[@husnahamza6717]

@@deoungjeun6852 thank you 😊

[@deoungjeun6852]

U re welcome, just remember when rolling: the dough should be in cold condition (just put them on top freezer for 25minutes, and the butter should be at soft condition) hope this would help You 🙏

[@mafiafatale]

Hey dear, i went to the one who invented those cronuts, but he did it for 3 days?

[@BakeandToss]

Well making cronuts isn't any easy process. Hence it is done in stages...making the dough, proofing, refrigerating the dough and then finally rolling and cutting it out into cronuts.

[@mafiafatale]

@@BakeandToss I know it's hard to find one it's always donuts. The first time I tasted Cronuts I was in cloud 9. Like wth is this pastry!?SO ADDICTIVE! I am doing it now. My big dough is in the freezer(first day). I figured of course the maker himself won't reveal step by step so I followed yours but tried his ingredients with grapeseed oil and all yada. Btw, your heat is in celcius or Fahrenheit? Would appreciate to hear from you soon! 😁🥰

[@BakeandToss]

@@mafiafatale Good to hear from you. The temperature is in Celsius. Do let me know how the cronuts turned out 😊

[@mafiafatale]

@@BakeandToss Thanks for the reply. Sorry to ask again, Can I put the dough, then the laminated dough in the freezer overnight for the all the book folding?😅

[@BakeandToss]

@@mafiafatale you can laminate the next day....but just remember to refergirate rather than freezing the dough as frozen dough is not that easy to roll out.

[@christinehughes9267]

Two attempts making these now. Following instructions to the letter, but my butter keeps breaking during the lamination 😢

[@BakeandToss]

This is because the dough is too cold and the butter is too hard. Try resting the dough for 20 mins at room temperature...the butter will soften and will be easier to roll out the dough.

[@christinehughes9267]

​@@BakeandTossIts winter here in NZ, so maybe I should rest them in the fridge instead of the freezer...or even in my kitchen...which is cold enough!

[@BakeandToss]

@christinehughes9267 Yes, let it rest on the countertop.

[@amyolarte]

“FREEZE” the butter? “FREEZE” the dough? ARE YOU SURE? Are you sure you don’t mean REFRIGERATE? Otherwise it’s going to be a disaster 😮 and I don’t wanna waste my ingredients

[@BakeandToss]

It is freeze....if you refrigerate it will be more of a disaster as butter will seep through when you roll the dough. Butter will soften faster than the dough due to heat from your palm...so don't worry.

[@farihafairy8038]

This is what i needed thank you 😋😊

[@BakeandToss]

You're Welcome 🤗