The official Cronut recipe by Cronut inventor Dominque Ansel revealed

THE official creator of the Cronut — the half doughnut, half crossiant sweet treat causing worldwide sugar cravings — has finally revealed the secret to his creation.

Cronuts being made at the Flour and Chocolate bakery in Morningside, Brisbane. Picture: Liam Kidston.

BEFORE you start celebrating the fact that you finally have your hands on the actual, real-deal, official Cronut recipe — and that you no longer have to rely on crescent knock-offs — you should know that this recipe is DIFFICULT.

Not just hard, but extremely hard. Like, is-it-even-worth-it hard.

The original Cronut creator, Dominique Ansel has shared his recipe with American breakfast show Good Morning Americato promote his new cookbook, Dominique Ansel: Secret Recipes.

Cronuts being made at the Flour and Chocolate bakery in Morningside, Brisbane. Picture: Liam Kidston.

Not only is it long, involved and calls for a whole slew of special equipment, but the website has filed this recipe’s difficulty level under “extreme”. This is not a joke.

The recipe, which goes on for paragraphs upon paragraphs, takes a total of three days to make. THREE. DAYS. It absolutely requires a stand mixer — to beat in the 26 tablespoons of butter — and a ruler, because that’s the kind of recipe you’re dealing with.

These kids are obsessed. Picture: Liam Kidston.

And guess what? This is the at-home version of the Cronut recipe. We imagine it gets far more complicated when baked in a bakery.

After months of mocking the Cronut and people who line up to buy them, we must admit we can finally say this: we get it. We totally and completely get that this beautiful pastry is worth the hours of wait because it takes ages to make.

Read the full recipe here. A warning: it goes for about six pages.

This article originally appeared on The Huffington Post.

Originally published as The official Cronut recipe by Cronut inventor Dominque Ansel revealed