Hey guys, that Cronut™ you stood in line for, or experienced as a bad knockoff? You’ll be able to make the home version soon. Theoretically.

Dominique Ansel, the pastry chef who created (and trademarked) the Cronut™, is releasing his eponymous book, subtitled The Secret Recipes, in late October. “How do you catch lightning in a measuring cup?” asks Amazon on the page where you can preorder one.

Actually, Good Morning America jumped the gun when it published the entire text of Ansel’s At-Home Cronut. It’s a beast: 2,500 words of ingredients and instructions, though that includes three ganache filling options. Still, it takes three days to make fewer than ten pastries. The difficulty level is “extreme.”

A writer for the UK’s Guardian, actor Rhik Samadder, describes the whole messy, expensive, and challenging recipe process in a piece called “My homemade Cronut hell: three days for three greasy lumps.” Well, maybe Samadder isn’t exactly equipped, literally, to take on an extreme baking project (the pot he uses for deep-frying, left, is hardly big enough to hold a single At-Home Cronut, much less lightning).

Look, the world had a collective convulsion when the Cronut™ went viral, and Ansel’s recipe is already causing a shudder of frenzy (the Guardian, for instance, has already devoted two stories to it, and the book isn’t even out yet). The thing is, when does a recipe cease being the thing it’s supposed to be—a practical description for how to cook something—and instead become a marketing event?

I’d say, pretty much on day two of a three-day quest to make eight questionably amazing donuts.

Photo credits: Top, Enid Alvarez / New York Daily News. Left, theguardian.com

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