I’m just going to be honest. I had never heard of Cronuts™ until I found out people are searching for them — big time! — on Yahoo!*. That’s when I dug in and found out that the world is going absolutely crazy for Cronuts™. For example, Gothamist food columnist Marc Yearsley waited in line for one of these sweet treats for more than an hour. To quote Marc, “that’s cro-nuts!” But, I mean, I wait in line for an hour to ride a two-minute-long roller coaster ride, so why not wait for a flaky, sugary, glazed…OK, my mouth’s watering.
So, what exactly is a Cronut™, and who’s the mastermind behind it? Let’s find out.
Chef Dominique Ansel is the genius behind the Cronut™. Raised in Paris, he began formal culinary training at just 16 years old. For seven years he opened shops everywhere from Kuwait to Egypt. He now resides in New York City where he runs the Dominique Ansel Bakery (the home of the Cronut™). He’s been named one of the “Top 10 Pastry Chefs in the United States” and has received an award for the “Best Dessert Menu in the U.S.”
Dominique likes to call the Cronut™ a “pastry hybrid” because that’s just what it is. It’s a beautiful cross between a warm, flaky croissant and a soft, sweet doughnut. The Cronut™ process takes three days to perfect. Once the dough is proofed and fried in grapeseed oil, it’s then rolled in sugar, filled with cream and topped with a glaze. And, there’s only one Cronut™ flavor each month. During its premiere month, May, Dominique featured Rose Vanilla; the current flavor is Lemon Maple (NOM!); and for July he’s introducing Blackberry to the masses.
Have you tried a Cronut™? Are they as amazing and perfect as they look? (Can you mail me one or six?)
Photos by Robin West of And Your Bird Can Sing
*Trending topic courtesy of Yahoo! Web Trend Expert Carolyn Clark