In anticipation of his upcoming cookbook, last week Dominique Ansel bestowed upon us a make-at-home version of his famous Cronut. The croissant-doughnut hybrid recipe takes three days to make, requires a slew of special equipment, and only produces about eight precious pastries. Obviously I had to try it out.
It only took two attempts, four days, and about five different trips to the grocery store, but this week I successfully made my first batch of this crazy pastry. Here are the ten most important things I learned.