What could be better than a hybrid pastry of donut and croissant?
The cronut, a “baked good heard round the media sphere,” according to Vogue magazine, is just that — flaky, buttery dough that’s deep-fried to golden brown perfection, and then filled with cream and glazed. Since its debut in the spring of 2013, the cronut has launched into an international phenomenon, and with a dedicated following. With its burgeoning popularity, the donut-meets-croissant is in high demand — and has even found its way onto the black market.
The mastermind behind the cronut craze is pastry chef and owner of Manhattan’s Domnique Ansel Bakery, Dominique Ansel, who invented the circular treat to blend his French upbringing with an American classic. Word on the street is that Ansel’s secrets include using croissant-like dough, which he then fries in grape seed oil. The result is a light and flaky cronut that is finished in three ways: rolled in sugar, filled with cream, and topped with glaze.
Feel free to test the recipe and share your experience.
Contributor: Tim McGeever
Credit: @ Emily Jacobs
Originally from Los Angeles, Emily now writes, eats, and explores the culinary scene in NYC. Her recipes and food photography can be found at http://www.sagerecipes.com. Follow Emily on Twitter @SageRecipes