Cronut mania…we’re about 3 months into the trend now. You would think that cronuts would have jumped the shark at this point, but the fad shows no signs of dying down. Lines are still wrapping around the block and scalpers are still selling cronuts for $35 a piece.
I’ve already checked the cronut line off my list, but I was tempted to wait in line again when I heard that Dominique Ansel had introduced a new blackberry flavor. But all the endless rain and humidity deterred me from a second attempt. So I came up with a genius idea–I would skip the line and make cronuts at home instead!
Except…my homemade cronuts were a pretty big failure. Everything from making the filling, to rolling the dough, to shaping the cronut, to frying the thing, it was a disaster. And it tasted bad too. Like soggy, uncooked refrigerated dough. Sigh. I used this online recipe as a guide–let me know if you have better luck following it. One quick tip–when the pudding mix says to use cold cow’s milk, don’t use almond milk. Your pudding will turn out watery and sad.
Inspired by “How to Make a Cronut at Home!”
From www.babble.com, courtesy of Pillsbury
2 cups vegetable oil (I used like 1/2 a cup)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 vanilla pudding from a Jell-O box mix
Make the pudding mix according to the Jell-O box instructions. Mine said to combine the mix with 2 cups of cold milk and whisk for 2 minutes. I didn’t have cow’s milk, so I used almond milk instead. This was a mistake, because my pudding never became firm and became a soupy mess.
Set aside the finished pudding in the refrigerator. Now it’s time to make the cronuts. I recommend that you lightly flour your surface and use a rolling pin, as opposed to the ghetto chilled wine bottle I used as a substitute. The dough got a bit sticky and was hard to work with.
I finally jumped on the cronut bandwagon. And I’m totally glad I went along for the ride. These things are actually worth the hype. Imagine a fresh creme-filled cruller with the golden crust of a buttery fried croissant. That is basically what the cronut tastes like. I thought the lemon icing was too sweet, but could find nothing wrong with the rest of the pastry. I wouldn’t wait an hour and 20 minutes again anytime soon for one of these, but I could definitely be convinced to do it again in a month. Checking the whole cronut craze off your list is an itch you must scratch at least once. If you do want to get your hands on one of the hottest pastries in the WORLD, here’s a guide to planning your day so that one of the 200 cronuts that are made each day can be yours.
6:39 am, Tuesday – Arrived to find that the line was 22 people deep. I was definitely guaranteed a cronut at this point. I’ve heard that on weekends, the line can get to 75 people deep 1.5 hours before open. I probably could have arrived 10 minutes later and not be too far from my initial spot in line.
One guy arrived at 5:15 am for cronuts–cray cray!!
7:15 am – Line starts getting really long and stretches around the block. Wraps around from Spring Street to Sullivan, all the way down to The Dutch restaurant.
8:00 am – Bakery opens!! But they let in about 20 people in at a time. As the 22nd customer, I have to wait about 10 more minutes before I’m allowed inside.
8:10 am – Enter the store. Wait about another 10 minutes before I purchase my two cronuts (first you were allowed 6, then 3, and now 2).
Whole wait time from start to purchase was an hour and 40 minutes. Again, did not regret it, because the cronut was mighty tasty. And I can always point to the guy who waited at 5:15 am to not feel so bad about myself!
Best part – eating it
Dominique Ansel Bakery
189 Spring St. (and Sullivan St.)
New York, NY 10012