If you follow me on Instagram, you saw how excited I was about making homemade cronuts this weekend. But you may be asking yourself, Nicole, what the heck is a cronut?! A cronut is the genius brainchild of Chef Dominique Ansel of Dominique Ansel Bakery in New York. It is hybrid pasty that is half croissant, half doughnut and fully amazing. So amazing that you are only allowed to buy two at a time from his bakery in NYC. As the cronut craze continues to sweep NYC my FOMO is increasing exponentially. My next NYC trip isn't until October and I know I can't wait that long. So an at home substitute will have to work until then.
I followed
this recipe and it couldn't have been easier. I've never deep fried anything before but this felt like a good thing to start with. Just a note to any deep frying rookies out there planning to make cronuts: move quickly so the oil doesn't burn! My last batch was a little burnt..
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