- May 16, 2013
- Reaction score
Apparently there's an hours-long wait for a new pastry available only at the Dominique Ansel Bakery:
What is a Cronut™?
Half croissant, half doughnut — the pastry hybrid created by Chef Dominique Ansel that is taking the world by storm. After it’s launch on May 10, 2013, Cronut fans spanned the world from Berlin to Singapore, making it the most viral dessert item to date.
Please do eat Cronuts™ immediately as they have a short shelf life. And if you do cut, please use a serrated knife, so as not to crush the layers.
The Makings of a Cronut™…
Taking 2 months and more than 10 recipes, Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough similar to a croissant (but not exactly), the Cronut is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. Cronuts are made fresh daily, and completely done in house. The entire process takes up to 3 days.
There is only one flavor of Cronut every month. The inaugural flavor in May was Rose Vanilla, and for June it is Lemon Maple.