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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