Cronuts – the Croissant-donut Hybrid Causing a Frenzy with New York Pastry Fans

The new delicacy was recently added to the shelves at Dominique Ansel Bakery. Because it’s part croissant and part doughnut, the pastry chef is, appropriately, calling it a cronut.

Each one of these pastries is made from pastry dough that’s been rolled, laminated, proofed, then fried like a doughnut and coated with flavoured sugar. But that’s not all: Cronuts-to-be are also filled with a not-so-sweet Tahitian vanilla cream, given a fresh coat of rose glaze, and sprinkled with rose sugar.

Inside of the fried cronut

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