how much better can it get then to get the recipe off the very person who invented it?
chef dominique ansel! the richness and flakiness of a croissant coupled with the fluffiness of a donut
i really do not know how else to describe this.. probably one of my top bakes that i love the most
as the cronut has been patented, i will not be including the english recipe in this post but encourage you to click on the link for a very detailed recipe
recipe adapted from/原食谱取自于: abc news
PLEASE REFER TO ABOVE LINK FOR ENGLISH RECIPE
– to prevent the dough from deflating (as a result of removing from the parchment paper for frying), i snipped the parchment paper into individual pieces, then drop the dough by pushing it using the parchment paper directly into the oil