How to make Cronuts | Kosher Pastry Chef

A Cronut is a croissant-doughnut pastry invented by New York City pastry chef Dominique Ansel . The pastry resembles a doughnut and is made from croissant-like dough which is filled with flavored cream and fried in grapeseed oil. This is how I like it and can be different to other versions.
Also inspired further after watching and learning from watching these chefs and channels:
Food Network
Inside Edition
Bruno Albouze
Food Wishes
Ashlee Marie Cakes
🛒🛍️ All The Tools Used Can Be Found MY AMAZON STOREFRONT: 🛒🛍️
www.amazon.com...

[@dr.braxygilkeycruises1460]

I will never, ever actually make these. Instead, I'll just come and lovingly watch this video over and over again. Thanks Chef! 🤗🤗🤗

[@Roshel-Patisserie]

👍

[@rosechu695]

Great video and thanks for the step by step process. I made these exactly as shown and my cronuts turned out perfect!

[@Roshel-Patisserie]

Great to hear!

[@mafiafatale]

Hello Chef! New subscriber here. Would truly appreciate it if you could explain why you spatula the butter inatead of using butter blocks? Does it still taste the same??

[@ivymuga4361]

I remember Ross from Friends mentioning it so why not make it and add it in my menu ❤️thank you ☺️

[@kayjay8790]

Wow, no wonder these are started a few days in advanced lol. Great recipe for a delicious treat, thank you!

[@IamKyuTee]

You can make the dough up to 2 days in advance and keep it refrigerated in my experience. I have not tried freezing the dough so I do not recommend that. You can keep made ones in a airtight container up to 2 days, never lasts longer than that in my home so cannot say if they will last longer, lol. If making a lot of these for a family reunion or other big event making the dough ahead. I tend to make it a family project the next day where one person is doing the following segments to make it a family of 4 project: rolling out the dough & cuts the dough, fries them, icing them & pipes in icing, boxes or puts them in airtight containers once cooled. We tend to talk about various things while doing it. Such as what will be the next big family event so we can make these.

[@ancamg]

OMG! I am dreaming! This must be insanely good. But that croissant dough kills me.

[@hennybalar9487]

Thanks for the video chef, I love watching your video and I love those yummy and must be tasty cronuts but to make this looks easy but time consuming. I would just buy it 1 or 2 pieces.

[@gracejesus9346]

What a wonderful job you did. I will definitely make it. This is beautiful. Please, keep up the good work and continue to bring more and teach us more and God bless you.

[@pickchannel8072]

What was the ingredient you added during the clip at 0m50s?

[@Roshel-Patisserie]

Flour

[@pickchannel8072]

Oh, yes! sorry 😅 2 blows are flour😅😂😁, thank you.

[@dhrachal5133]

Looks yummy 😋

[@qschannel934]

Can we substitute with high protein flour?

[@christinehughes9267]

How do you stop the butter from breaking into pieces when you roll it out?

[@Roshel-Patisserie]

There can be many reasons for this happening, the most important thing is to maintain the uniform temperature of the dough and the butter

[@dannytan3909]

can the trimmings be rolled on top of each other and be reused? thinking to reduce wastage

[@patricknez7258]

Cronuts are amazing

[@edenveilCG]

Those look incredible!!!!

[@kareemabdo5203]

best in town😮😮

[@ChefLuisGutierrez]

Thanks a lot for your recipe. Thanks.

[@Roshel-Patisserie]

Most welcome 😊

[@anahitanazari3459]

Thank you looks delicious

[@Roshel-Patisserie]

Hope you enjoy

[@GH-qi1wv]

Loving your recipes. Can you please put the ingredients on the description or said it . Please . It hard to read it sometimes .

[@marchervais1269]

looks very nice

[@Roshel-Patisserie]

Thank you! Cheers!

[@marchervais1269]

@@Roshel-Patisserie However, i missed something the first time I watched it : when you make croissants normally, you don't put butter in the dough, and the butter you put before folding it is cold, not paste. This to avoid the butter to embed with the dough and make separate layers. Are you sure of your recipe?

[@alexandrpetrov1110]

Thank you

[@Roshel-Patisserie]

Welcome!

[@lullabysounds7079]

I tried these but I think I used too much butter, because they disappeared in the oil. Additionally I used cake and pastry flour that may have low gluten. I will not give up. I am getting All Purpose Flour next time. The food resources are a bit limited here in Jamaica.

[@alaboutme5438]

I had the same problem, they fell apart when frying

[@villiageheart]

Just takes too long to prepare, and now that Dominique Ansel bakery is closed in Los Angeles, there is no one in my area who sells them. I know a place in Orange County that used to make them, but not sure if they are still around.

[@f.s.h2444]

شكرا ع الوصفه المقادير لو باللغه العربيه

[@frankcaccamo3568]

Perfect

[@tobsmonster2]

Can you bake these instead of frying? I’m going to try

[@Roshel-Patisserie]

yes

[@GoldSag1]

Looks delicious, but Ill never taste it unless I go to NY and buy one. I don't have that kind of patience. LOL

[@Darnzaman]

Great video, why did you use high gluten flour instead of all purpose flour?

[@Roshel-Patisserie]

will allow more of the gas bubbles formed by your leavening agent to be trapped making an overall lighter cronuts that is stronger too

[@Darnzaman]

Kosher Pastry Chef Thank you so much for your reply. Could I also use ‘Very Strong Bread Flour’ for the same results? I have vital wheat gluten but I’m unsure if it’s the same as high gluten flour?

[@alaboutme5438]

I went through the process of making them but unfortunately when I fried the dough they all separated and turned into crispy discs. 😢

[@Covedor]

Is it possible to use a ready-made dough for this recipe?

[@indybeez]

Why not dip the top in the glaze in the bowl instead of brushing?

[@Roshel-Patisserie]

Yes you can dip. I just used a brush so I could better control how much there was.

[@Cakeysbyfamiasheikh]

Please write written recipes in the discretion

[@anizazaini3253]

Out of topic but what do we do with the leftovers dough? It seems that we can't re-do the dough to make more cronut. Such a waste then. Waaa Can i not cut the dought into doughnut shape?

[@gingerteddy618]

You may make some crimbits. Roll the scraps dough into round balls, fry them, glaze and put the filling inside.

[@anizazaini3253]

@@gingerteddy618 thank you so much

[@anizazaini3253]

Can i freeze the cronuts after I shaped them into doughnut. Like fry them the next day? Should I just keep them immediately after shaping or wait them for risen up then freeze?

[@j.sanchez187]

say you'd want to make these parve.. what would be a decent substitute for butter in this recipe?

[@Roshel-Patisserie]

I'm going have to test some things but in the future I will make a parve version.

[@TheUrbanGentAOB]

So much work for cronuts, but they sure do taste great. I've made them a few times, but its daunting. I just opt to buy them from a bakery, instead. lol

[@Roshel-Patisserie]

Yes they are!

[@sonyadelight9755]

Yes!!! Yummy

[@killerkali2007]

wisely using induction 👌😀...wait is not, it's a butane unit..so close to overflowing...eep

[@brsfood8515]

Wow very nice 😍😍😍

[@Roshel-Patisserie]

Thanks 😊

[@ironen1]

charming

[@Roshel-Patisserie]

😀👍

[@benanalmoussawi5378]

Nice 👍👍👍👍😋

[@vania8802]

Halo chef, is it using warm water?

[@Roshel-Patisserie]

Room temperature

[@Mt28657]

Pipe then glaze to cover the holes.

[@Roshel-Patisserie]

😀

[@michellemariecortez3317]

Can we roll again the excess dough ?

[@Roshel-Patisserie]

It's not the best solution, but if you make layers with the excess dough and roll it out, it will work but there will be extra layers.

[@bba731]

Just take excess dough and cut them into large pieces, proof them and fry the way they are, then glaze & eat. They won’t look good, but they’ll taste delicious!

[@tonygunter1773]

Amazing video! Just got yourself a new sub! How can i make these vegan? :)

[@tonygunter1773]

Also can i leave the dough in the fridge for a few hours instead of overnight?

[@Roshel-Patisserie]

Thanks for subbing!

[@totydesigns-qh6qs]

Hello, I made it but my dough was so hard😔

[@Roshel-Patisserie]

I would appreciate it if you could provide more information so that I can troubleshoot the issue you are experiencing.

[@irishelk3]

My dough didn’t rise at all...Why not?

[@darnelljenkins3343]

Just out of interest chef, why do you freeze the dough? 🙂

[@anizazaini3253]

As you kneading the butter melts due to heat coming from your hands and surrounding. So you need to rest the dough and butter each knead so the butter stays for easier kneading. Hope this is helpful.

[@Mudskippered]

Was that the only frying pan you had? Too much work and too many skills needed for me to make this, but damn, they sure are pretty and I am sure that they taste even better than they look :)

[@dhrachal5133]

I now understand and have a healthy respect for the price of the cronut I get at the donut shop

[@ayush885]

Your recipes are amazing, but could you also vocally explain the same, instead of just writing the name of ingredients?

[@Roshel-Patisserie]

Ok next time

[@nadiacrgbjn3477]

Syper