top of page
  • Writer's pictureL K

Cro-dough-cakes 8.02 Spring

Updated: Jun 7

“Oh, God, is it really 7:30? I have to go.” “Before you get your Cro-dough-cake?” “That's the name? Really?” “Breaks my heart, but my boss is in today.” “Good luck.” “Psst, hey, kid, let me hook you up.” “Are you kidding?” “I don't kid about a Cro-dough-cake.” “Take one.”


For the cupcakes: 

  • ½ cup granulated sugar

  • ½ cup brown sugar

  • ½ cup buttermilk

  • 2 eggs

  • 2 tsp vanilla extract

  • 1 cup flour

  • ½ cup cocoa powder

  • ¾ tsp baking soda

  • ¾ tsp baking powder

  • ½ tsp salt

For the pastry: 

  • Prepared croissant dough- Follow the ingredients and steps on my croissant recipe to prepare the dough. Note, the dough takes 3 days to prepare, so plan accordingly! You can also use two sheets of store bought puff pastry alternatively. 

  • 1 egg yolk beaten

For the chocolate ganache: 

  • ½ cup whole milk

  • 1 cup semisweet chocolate chips

  • Powdered sugar to serve


  1. Preheat oven to 375 degrees F.

  2. In a large mixing bowl combine sugars, buttermilk, eggs, and vanilla. Mix until well-combined and smooth.

  3. Sift in the cocoa powder, baking soda, baking powder, and salt. Mix until well-combined.

  4. Grease a 24-well mini muffin. Fill each well with the batter, leaving about ¼ inch of space.

  5. Bake at 375 F for 15-20 minutes, or until an inserted toothpick comes out clean. Set cupcakes aside to cool.

  6. 3 hours before removing the croissant dough from the fridge, you will turn your oven into a proofing drawer (unless you have one). Fill a large skillet with water and place over high heat until the water begins to simmer.

  7. Allow the oven to become a proofing temperature at 70-75 degrees F. If your oven becomes hotter than this, allow to cool down further so the butter in your dough does not melt. This will take about 3 hours.

  8. Take the dough out of the fridge and place on a lightly floured surface. Roll the dough out to form a 16 in x 14 in rectangle.

  9. Use a 3-in or 4-in round cookie cutter to cut the dough into circles then use the bottom of a piping tip to cut a hole out of the center to create a donut shape. 

  10. Place the croissants on a large baking sheet with parchment paper or a silicone mat. Loosely cover with plastic wrap, making sure to leave room for the croissants to expand.

  11. Remove the skillet of water from the oven. Place in the humid oven to proof for 2 hours.

  12. After proofing, remove from the oven and remove plastic wrap and place croissants in the fridge while your oven preheats.

  13. Preheat oven to 375 F.

  14. Before placing the croissants in the oven, brush with the egg yolk,

  15. Bake at 375 for 20 minutes then rotate the baking sheet and continue baking for an additional 10 minutes so the croissants become a dark golden brown color.

  16. Allow the pastry to cool completely and prepare the chocolate ganache by mixing the milk and chocolate in a small skillet over medium-low heat until the chocolate melts and fully combines into a ganache. 

  17. Dip the top of the mini cupcakes into the chocolate ganache, then set aside to set. 

  18. Once the ganache has set, attach the cupcake to the top of each croissant donut by adding a little of the ganache to the bottom of the cupcake as glue. 

  19. Drizzle the remaining ganache over the croissant donuts then use a mesh sieve to dust with powdered sugar before serving. 

I give you, the crodocake! Or is it cro-dough-cake? Either way, I had fun figuring out this Gilmore Girls made up dessert that Rory and Lorelai try after waiting in a long line in New York. I made croissant dough (the 3 days to make it way), but I’m always a proponent of using store bought puff pastry dough if you want to! I shaped the dough into donuts, baked and then topped with a mini chocolate cupcake. This may not be how Amy Sherman Palladino imagined the cro-dough-cake, but it’s how I interpreted the dessert! Would you stand in line for these? 

Happy cooking from the Hollow!

Check out my last A Year in the Life dish here!

54 views0 comments


bottom of page