told me last weekend that, in protest of the ridiculousness of the line-waiting and pastry-scalping, she tried to make Cronuts
herself at home. Sadly, her efforts to make croissant dough yielded something, in her words, "brick-like," not the light, flaky Cronuts
of her dreams.
As she told me of her trials, it occurred to me that premade crescent dough (the kind sold in the tubes, made famous by a certain tiny, giggling man made of dough) might be a viable hack. Sure enough, it worked out beautifully.
I make these a little bit smaller than conventional Cronuts
(slightly less guilt that way) and top them with a simple powdered-sugar glaze so you can really taste all the buttery goodness. Feel free to get creative with icings or other flavorings. (Melted dark chocolate Cronuts
Skip the line, save money and impress your friends: make Kronuts (with a K!) at home!
Note: When I originally posted this, I called my creations Cronuts, however, the folks from Dominique Ansel have requested I call them something else, so as not to cause confusion. So, I'm going with Kronuts.
1 8-ounce tube of ready-to-bake crescent roll dough