Cronut Recipe by Chef Lee Anne Wong



Photos by Monica Schwartz
“Dominique Ansel is one of the best pastry chefs I have ever known and I visit his patisserie in Soho often for my sugar fix. He is singlehandedly responsible for the half-croissant, half-doughnut ‘Cronut’ craze that has taken the world by storm. If you can’t get to NYC and wait in line for two hours for this pastry delight, here’s a quick cheat; not quite the same, but equally decadent.” – Chef Lee Anne Wong
Course: Dessert
Servings: 4 Pieces
Author: Lee Anne Wong


  • Rolling Pin
  • Plastic Wrap
  • Large Mixing Bowl
  • Electric or Stand Mixer
  • 3-inch Biscuit Cutter
  • 1/2-inch Biscuit Cutter


  • 1 Roll of Refrigerated Croissant Dough
  • 1 Cup Melted Butter (Unsalted)
  • Local Hawaiian Cane Sugar (Large Granules)
  • Vegetable Oil (For Frying)
  • 1 Pint of Kula Strawberries (Washed, Hulled, and Thinly Sliced)
  • 1/4 Cup Hawaiian Cane Sugar
  • Juice of 1/2 Lemon
  • 2 Cans of Full-Fat Coconut Milk (Refrigerated Overnight)
  • 1 Piece of Hawaiian Vanilla Bean (Cut Lengthwise, Seeds Scraped From Each Half)
  • 2-3 Tbs. Local Honey
  • Hawaiian Sea Salt (To Taste)
  • Toasted Coconut (For Garnish)


Prepare Dough.

  • Working on a lightly oiled surface, unroll the croissant dough and gently shape it into a long rectangle with a rolling pin, about 15”x8”.
  • Rotate the dough so the longer side is parallel to the edge of the table. Brush dough with a thin layer of melted butter and sprinkle lightly with cane sugar. 
  • Visually divide the dough into thirds. Fold in the left side. Brush the top of the folded section with butter and sprinkle with sugar. Repeat with the right side. 
  • The dough should be tightly folded in thirds now. Wrap the dough in plastic wrap and refrigerate for 15 min.
  • Remove the dough from the refrigerator and gently roll out again to a 15”x8” rectangle. Repeat the process two more times, refrigerating the dough in-between and after the last folding.

Prepare Coconut Cream.

  • While the dough is chilling, remove the cans of coconut milk from the fridge, flip, and open upside down. Pour off the thin coconut milk into a container and reserve it for future use.
  • Pour off the thin coconut milk into a container and reserve it for future use. Scoop the coconut cream into a large mixing bowl. Using an electric or stand mixer, whip the coconut cream until thick and fluffy with medium peaks, about 4-6 minutes. 
  • Stir in half of the vanilla seeds, honey, and a pinch of salt. Refrigerate until needed.

Prepare Strawberry Topping.

  • Place the sliced strawberries in a bowl with the ¼ C. of sugar, lemon juice, and the remaining vanilla seeds.
  •  Stir until well combined. Refrigerate for at least 30 minutes.

Shape and Fry Dough.

  • Preheat the deep fry oil to 340°F. Remove the dough from the fridge and roll into a 6”x6” square.
  • Using a 3-inch biscuit cutter, cut out 4 rounds. Cut out center holes with a ½-inch biscuit cutter. 
  • Deep fry the cronuts turning, about 2-3 minutes per side until the dough is golden and evenly cooked. Drain on paper towels.
  • Roll in cane sugar while still hot.


  • While the cronuts are still warm, whip the coconut cream back to medium peaks. Spoon onto plate and into each cronut hole.
  • Top with the macerated strawberries and sprinkle with toasted coconut.
  • Eat immediately and with gusto!