The Independent Voice of Southern Methodist University Since 1915

The Daily Campus

The Daily Campus

The Independent Voice of Southern Methodist University Since 1915

The Daily Campus

The Independent Voice of Southern Methodist University Since 1915

The Daily Campus

SMU professor Susanne Scholz in the West Bank in 2018.
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Pastry chef gifts his infamous “Cronut” recipe to the masses

By Alison Glander

Cronut.jpg

The secret is out – the long awaited recipe for the world-famous pastry hybrid known as the Cronut has made its way into the hands of common chefs everywhere.

Since its inception, the Cronut has taken the world by storm.

The mastermind behind this unique creation is NYC pastry chef Dominique Ansel, who originally hails from the pastry center of the world in France.

His croissant–donut hybrid has been sought after by New Yorkers and pastry fans across the globe.

Ansel released his recipes into the homes of pastry connoisseurs, foodies on the fringes of food discovery, and those who can’t bake at all, in his new cookbook, ‘The Secret Recipes’.

Though Ansel claims these recipes are simple, they are far from it.

Home chefs need considerable expertise in order to re-create Ansel’s temperamental pastry brainchild.

For the adventurous college student with less dexterity, these recipe may prove impossible. Anyone who attempts to make a pastry should know what he or she is getting into. And a Cronut is just another thing better left to the experts.

While this cookbook doesn’t automatically make you a pastry chef, it does provide a look into Ansel’s inspiration, while also providing beautiful photographs of ornate treats.

From a biographical standpoint, Ansel’s cookbook is a masterpiece and a fascinating looking glass into his passion for detail and finesse.

For those of you planning a trip to New York after failing to make your own Cronut, make sure you schedule a trip to try one of Ansel’s.

This spring, a sit-down version of his shop will open in West Village, New York City.

Our fingers are crossed for our own Dominique Ansel bakery here in Dallas.

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