TNBT: Cronuts

New York baker Dominique Ansel has created the Cronut – yep, a cross between a croissant and a doughnut (‘donut’ if you’re American).

Cronuts have been described as thin layers of flaky croissant dough that are deep fried, rolled in rose sugar and then filled with light Tahitian vanilla cream.

On 10 May, Ansel sold the first batch and since then, things have gone a bit cray, with queues outside the bakery at 6 a.m. and reports of Cronuts being sold on Craigsliust for $40. They cost $5 in the bakery. Ansel says he came up with the idea when he decided to “make a doughnut as a staff snack. But I didn’t really ever make a doughnut, so I did it my way and infused it with a croissant.”

Ansel describes it as “texture inside very similar to a croissant – light, flaky layers that peel off. And the cream, outside crispiness, sugar texture, and glaze is just like a doughnut”.

Cronut 2

Cronut

Cronut 3

Other names:

doissants

fauxnuts   (clevs)

Another one to add to coffee.paper.trend’s MUST TRY list.

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One Response to TNBT: Cronuts

  1. Pingback: Townie – the new cronut – and other baking mashups | coffee.paper.trend

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