Friday, September 13, 2013

Dominique Ansel:
What is a Cronut™?Described by many as a half croissant, half doughnut — this pastry hybrid by Chef Dominique Ansel is taking the world by storm. After its launch on May 10, 2013, Cronut fans spanned the world from Berlin to Singapore, making it the most viral dessert item to date. 
Please 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. Never refrigerate these treats as the humidity from the refrigerator will cause them to go stale and soggy. Since Cronuts are filled with cream, we do not recommend serving them warm. 
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 which has been likened to a croissant (but uses a proprietary recipe), 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. In July, we introduce the Blackberry Cronut, and in August it’s Coconut. For September it is a Fig Mascarpone. 
How to Order a Cronut?Each Cronut retails for $5.00 (pre-tax), and there are three ways to score yourself one. At the moment we do not accept orders online or by email, but are working on a way to do so soon.
You can get yourself a Cronut at Domonique Ansel's Bakery located at 189 Spring Street (between Sullivan and Thompson) New York, NY. Although the store opens at 8am (mon-sat), the lines start outside as early as 2.5 hours prior to opening. As a rule of thumb, if you arrive prior to 6:00am on a week day, you have a great chance of getting a Cronut


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