The cronut was launched on May 10, 2013, and this food craze swiftly spread through New York City, and then to the rest of the nation. In a world that has grown tired of cupcakes and bored with macarons, the cronut is the next new sugary treat fad: a combination croissant and doughnut.
The cronut was invented by a famous pastry chef named Dominique Ansel and sold through his eponymous Dominique Ansel Bakery. The cronut has become so popular that batches of the creation sell out in minutes, and lines at the bakery can stretch out the store and around the block. Ansel only makes 200 cronuts per day, and even priced at $5 each, they are doing a brisk business. Some cronuts have even been resold on Craigslist by cronut scalpers for up to $40 each.
The cronut is "made with a laminated dough similar to a croissant (but not exactly)." After being carefully fried in grapeseed oil, the cronut is rolled in sugar, filled with a flavored cream, and topped with sugar. Imagine a high-end doughnut that is puffy in layers, like a croissant.
Puffy doughnuts are nothing new, of course. One cannot help but think of the signature Krispy Kreme doughnut. But Krispy Kremes are all puff, filled with air, and cronuts instead have layers of pastry inside. The Serious Eats review swoons over cronuts, calling them "a deep-fried dessert lover's dream."
Has the cronut revolutionized the pastry world? Or is it just another silly fad that will fade as soon as everyone gets tired of talking about it? It's hard to say. They certainly sound tasty, but unless someone invents a gluten free version, I personally will have to take a pass on trying the cronut, even if they were available out here on the opposite coast.
Image courtesy Flickr/ccho
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