Chapter 16 of 17 from Dominique Ansel

Case Study: The Cronut®

Play

Dominique takes you inside his New York bakery to share the origin story of the dessert that launched a thousand imitations – the croissant-meets-donut mashup Chef coined the Cronut® – and how you can use emotion to create your own memorable pastries.

Topics include: Case Study: The Cronut®

Dominique takes you inside his New York bakery to share the origin story of the dessert that launched a thousand imitations – the croissant-meets-donut mashup Chef coined the Cronut® – and how you can use emotion to create your own memorable pastries.

Topics include: Case Study: The Cronut®

Dominique Ansel

Dominique Ansel Teaches French Pastry Fundamentals

James Beard Award-winning pastry chef Dominique Ansel teaches his essential techniques for making delicious pastries and desserts in his first-ever online class.

Learn More

Share

The Art of French Pastry

Celebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “World’s Best Pastry Chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.

James Beard Award winner Dominique Ansel teaches essential pastry-making techniques, from dough and fillings to stunning presentation and decor.

A downloadable cookbook accompanies the class with lesson recaps, recipes, and supplemental materials.

Upload videos to get feedback from the class. Dominique will also critique select student work.

Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

I am a passionate home cook but I learned here professional techniques.

some tips that usually I don't get from others chefs. explanations about the procedures, not only following the recipe without understanding why it is done that way.

Loved this class! It was very helpful and I learned so much about French pastries. I can't wait to try those recipes!

So many little tricks and tips to make my baking better!

Comments

A fellow student

Sadly, many bakeries are trying to sell knock offs, but they don’t come close to the original.

Mandy M.

For all of the comments complaining the recipe wasn't included, he trademarked the cronut and its recipe/cooking technique, no ways he was going to give the recipe away here ;)

A fellow student

Here is a link to his 'home' recipe. https://abcnews.go.com/GMA/recipe/home-cronut-recipe-dominique-ansel-25948902?fbclid=IwAR2lRjZ93kAta4vmqTYGY729F1Z8Hd3Zk4xeS17YGflY6nDw_xEhKmOa8zU

Suly Y.

Where is the Recepi for that ???? why is not IN i^M LITTLE DISAPPOINTED TOO

A fellow student

I'm disappointed that there isn't a recipe for this. To have such a marquee item and not provide the recipe feels kind of bait-and-switchy

Transcript

The idea for the Cronut was very simple. I wanted to create something new. Putting two pastries together, the croissant and the donut. So the Cronut is laminated dough that has some fermentation. So it has those beautiful flaky layers and is filled with, usually a cream and a ganache. I took initially a few months to develop the technique and the recipes. - To make a Cronut, it's actually pretty long. It takes about three days. The first day, I will mix the dough and ferment the dough. The next day we'll incorporate the butter and do all the folds, all the layering. The third day we'll cut the Cronut, ferment it, fry it, fill it with two different fillings-- usually a cream and a jam-- and then we'll roll it in sugar. We finish it with a glaze on top. And then it's ready to be served. When I first put the Cronut on the menu, I only had 20-25. And I still remember we were just a few of us at the bakery. It was just myself and four employees. I had two people in the kitchen and two people helping me serving the guests. A friend and a blogger came by. And he snapped a photo of it. He asked me what it was and what I was working on. He put it on his blog and the article he posted went viral. He called me the same afternoon letting me know that he had over 140,000 link to the article and increase of traffic of 300%. And at the time, I was really tired. I was working long hours. And I was like, you know what, I'm happy for you. Going back to work, I have a lot to do. And he was like, no, no, you don't understand. This is a big hit. It's going to be big. And you should make some more for tomorrow. So for the next day, I made 35. And of course, we sold out within a few minutes. By the third day we had over 150 people waiting outside. People were trying to sell cookies and drinks. People were scalping a Cronut. So they were buying it and reselling it on the street. I was really taken by surprise. And I was literally overwhelmed. I would work 20 hours a day. Everyone was asking for it. People were lining up as early as 2 o'clock in the morning, waiting outside the shop to get the Cronut. It was pure madness. The team was just freaking out. So I managed to keep everyone on board by doing speeches to my team before we open the doors. Because everyone was scared of letting so many people in. A lot of people asked me what made the Cronut so successful. What happened? And a lot of people asked me if I had a marketing strategy, or if I had budgeted for this, a PR campaign. And of course, I had none of this. I only had four employees at the time. It's still very difficult to explain what made the Cronut so successful. To me, I think it's a mix of a lot of different things. I think it's nostalgia. I think there's creativity. And I think it opened so many doors for other people to be creative and to start thinking of their own ideas. Nowadays, we make as many as we can. We make a few hundred. But the most important for me is t...