Easy Chocolate “Cronut” Recipe

Easy Chocolate Cronut Recipe for Home Bakers

The cronut quickly became a viral sensation when pastry chef Dominique Ansel introduced it in New York City in 2013. I remember reading about people lining up around the block just to get a taste. Since then, I’ve tried many recipes to make cronuts at home without a lot of fuss and specialized equipment. My easy chocolate cronut recipe brings the classic crispy, flaky layers and chocolaty richness right to your kitchen, using everyday ingredients and some useful shortcuts.

Cronuts combine the flaky layers of a croissant with the soft, satisfying texture of a donut, plus a generous chocolate glaze for extra indulgence. This version uses storebought puff pastry to keep the process simple while still delivering those signature layers. It’s a great weekend project with a fun payoff, and the results always impress my friends and family.

Reasons to Try This Chocolate Cronut Recipe

• No deep pastry experience needed. I use puff pastry instead of making croissant dough from scratch, which saves time but still gives you great texture.
• Decadent chocolate flavor. A smooth chocolate glaze covers each cronut, and you can add chocolate chips or sprinkles for even more chocolatey goodness.
• Homemade but fun and easy. The recipe is broken down into straightforward steps, and it’s simple enough for beginners, but still rewarding for more experienced bakers looking for a quick treat.
• Perfect for parties or special treats. These chocolate cronuts always disappear quickly at any family brunch or birthday breakfast.

What You Need for Easy Chocolate Cronuts

Below is the list of ingredients I use when making these at home. All amounts are in metric, so you get consistent results every time. Make sure your puff pastry is fully chilled, as this helps create the signature layers you expect from a great cronut. Also, gather your favorite tools—a sharp knife or pastry cutter will help when shaping your pastry rounds.

• 2 sheets readyrolled puff pastry, thawed (about 320 g each)
• Oil for frying (I use vegetable or sunflower oil, enough for deep frying)
• 50 g unsalted butter, melted
• 60 g granulated sugar (for coating)
• 1 tsp ground cinnamon (for coating, optional)
• 100 g dark or milk chocolate (for glazing)
• 40 ml double cream (for glazing)
• Chocolate sprinkles or mini chocolate chips (optional, for decorating)

If you have a kitchen thermometer, it's helpful for monitoring the oil temperature, making sure your cronuts fry up golden and crisp. You can also prepare a few paper towels or a wire rack for draining after frying, to ensure your cronuts don't get greasy and remain perfectly crisp.

Step-by-Step Guide to Making Chocolate Cronuts

1. Prepare the Puff Pastry Layers

Unroll both sheets of thawed puff pastry on a clean work surface. Brush one sheet lightly with half the melted butter, then place the second sheet on top to create extra layers. Gently press together. Slice the stacked pastry in half and stack again to form more layers, repeating one more time for a total of six layers.

Roll gently with a rolling pin to seal the layers and smooth the surface. This step is key to creating those signature flaky layers associated with real cronuts—the kind you'll want to show off on social media!

2. Cut the Cronut Shapes

I use a large round cutter (about 8 cm) and a smaller cutter (about 3 cm) to create the classic donut shape. If you don’t have cutters, a drinking glass and a smaller bottle cap work in a pinch. Cut out as many rounds as possible from the pastry and use the smaller cutter to make holes in the center.

Gather up any scraps and gently press them together to cut more cronuts. Don’t worry if these aren’t perfect; the layers will expand when fried.

3. Chill Before Frying

Place all the cut cronuts and holes on a lined tray, then cover and chill in the refrigerator for 20 to 30 minutes. This step makes it easier for the cronuts to hold their shape when they hit the hot oil, resulting in beautifully layered treats.

4. Heat Oil and Fry

Pour oil into a heavy pan or deep fryer to a depth of about 5 cm. Heat the oil to 180°C. Fry the cronuts in batches, turning once, until puffed and golden brown on both sides (about 2 to 3 minutes per side).

Fry the smaller pastry holes as well, which make tasty bites. Use a slotted spoon to remove the cronuts and drain them on a rack or paper towel.

5. Sugar Coating

While the cronuts are still warm, roll them in granulated sugar or a mix of sugar and cinnamon for a sweet, crispy exterior. If you like a stronger chocolate presence, you can also dust them with some cocoa powder mixed into the sugar for an extra hit of cocoa flavor.

6. Make and Apply the Chocolate Glaze

For the glaze, melt the chocolate and double cream together in a small pan over low heat or in short bursts in the microwave.

Stir until smooth and glossy. Dip the tops of each cronut into the glaze and let the extra drip off. Add chocolate sprinkles or mini chips while the glaze is still soft. Let the glaze set for a few minutes before serving to avoid messy fingers.

7. Let Cool and Enjoy

Allow the glaze to set for about 15 minutes, then enjoy your chocolate cronuts while they are fresh. They’re at their flakiest and most eye-catching the same day you make them. If you have leftovers, a quick warm in the oven makes them almost as good as fresh.

Tips and Fun Variations

• If you want to fill your cronuts with chocolate cream or hazelnut spread, use a piping bag with a long nozzle to inject filling after frying and before glazing. A simple vanilla custard or fruit jam filling also pairs well with chocolate glaze.
• Try using white chocolate or caramel chocolate for the glaze to create different flavors and nextlevel cool visuals. A mixture of both even gives a marbled effect—perfect for parties.
• For a fun twist, stir in a little instant coffee or orange zest into the chocolate glaze to bring out new flavor layers.
• The leftover pastry holes also make great snack bites. Dip them in glaze or roll in powdered sugar for quick treats.
• Store cronuts in an airtight container for up to 2 days, but I find they taste best the day they’re made. If storing, refresh them in a moderate oven for a couple minutes to bring back crispiness.
• Plating your cronuts with a drizzle of extra chocolate or a dusting of cocoa powder makes them look nextlevel cool for photos. Don’t be afraid to get creative with toppings like crushed nuts or dried berries.
• If you want a richer flavor, consider adding a small amount of espresso powder or a hint of sea salt to the glaze. It gives the chocolate depth and balances the sweetness.

Questions and Answers About Chocolate Cronuts

Q: Can I bake instead of fry the cronuts?

Yes, you can bake them at 200°C for 15 to 20 minutes until golden, but the texture will be a bit less crisp than frying. I find the fried version has a more classic cronut bite. For baking, make sure to place your cronuts on parchment paper and brush the tops with a little more melted butter before baking for extra color and richness.

Q: What’s the best puff pastry to use?

Look for allbutter puff pastry for the best flavor and flakiness. Avoid pastry with palm oil if you want taste closer to a real croissant. Some brands even offer plantbased butters if you prefer a non-dairy option.

Q: Why do cronuts sometimes go soggy?

This usually happens if the oil is not hot enough or if they are left to sit in a closed container while still warm. Cooling them on a rack helps keep them crisp. Always allow the excess oil to drain before coating and glazing.

Q: Can I use a different glaze or topping?

Absolutely. Lemon glaze, vanilla icing, or cinnamon sugar all work well. Customize with your favorite flavors and toppings like toasted coconut or crushed pistachios. For a fruity twist, try a raspberry or strawberry glaze over the chocolate version.

Q: How can I get my layers even flakier?

Make sure each pastry layer is brushed lightly with butter and chilled between steps. Avoid pressing the layers too hard so the air pockets form as they fry, contributing to extra flaky texture.

Q: Can I freeze cronuts?

It's best to freeze cronuts before frying. Store the cut, unbaked cronuts between sheets of parchment paper, then thaw and fry as usual. This way, the texture remains flaky and the glaze can be added fresh afterwards.

Enjoy Your Chocolate Cronut Creations

Trying this easy chocolate cronut recipe at home feels satisfying, especially when you see those layers puff up in the fryer or oven. Every time I make them, I get to enjoy the same excitement as the original cronut craze, but with the comfort of my own kitchen. If you give these a go, I’d love to hear which glaze or filling you choose and if you add your own twist—maybe something eye-catching like a sprinkle of edible gold or drizzled caramel. Home baking is about experimenting and stumbling upon new favorites, so have fun with the process, get creative with flavors, and enjoy every chocolatey bite.