Have you heard of the cronut? Yes you heard right, CRONUT= Croissant + Doughnuts. The cronut is the brainchild of pastry chef Dominique Ansel, named one of the “Top 10 Pastry Chefs in the United States” by Dessert Professional Magazine. The must-have pastry, which sells for $5, is reported to be very tasty and desirable. I can’t wait to get my hands on them…
New Yorkers have been lining up each day outside Dominique Ansel’s SoHo bakery to taste what might be the food invention of the year. Ansel takes a customized croissant dough, deep fries it, hand pumps it with Tahitian cream then tops it with a rose-flavored glaze and candied rose petals.
Chef Dominique Ansel:
“The experience of eating a cronut is very different from eating a traditional doughnut. For one thing, the cream is evenly distributed among the dozens of pasty (sic) layers, so you never get hit with a giant burst of filing as with say, a creme brulee doughnut from the Doughnut Plant. The extra layers also mean more oil-dough contact, so it’s a more oily pastry similar to a fritter—a deep-fried dessert lover’s dream.”
