CRONUTS - the new "it" sweet

Posted on July 09, 2013 by Stacy Altiery | 0 comments

CRONUTS - the new

Original Photo: Los Angeles Times FOOD

In case you're behind on the latest in pop sugar culture, a Cronut is a croissant-doughnut hybrid created by Dominique Ansel of Dominique Ansel Bakery in New York. It looks like and is fried like a doughnut, but it has the delicate layers of a croissant. Since the Cronut hit the scene in May, people have been lining up before dawn for a chance to try one of these beauties. I would too! Hey cupcake...word on the street is that you're being replaced?  :)


Here Is The Blackberry Cronut In All It's Glory
Blackberry is the flavor for July, following the unique flavors of Rose-Vanilla and Lemon-Maple in May and June. There is only one flavor each month, stay tuned for August's. The new Cronut is filled with blackberry-swirled vanilla cream, rolled in sugar and lime zest, and is topped with a blackberry glaze. Sounds like the best thing ever, right?

Here Is The Blackberry Cronut In All It's Glory

The line that forms outside the bakery before it opens at 8am (9am on Saturday) only adds to the mass hysteria. By 6:10am on Monday July 1st, the first day the Blackberry Cronut graced us with its presence, there were already 30 people in line.

Here Is The Blackberry Cronut In All It's Glory

By the time the bakery opened there were about 200 people waiting in line. While originally a single person could buy six Cronuts at a time, it is now limited to two per customer due to the insane black market that the Cronut mania has created. Dominique Ansel reported that he made around 300 Cronuts for July 1st. One of these pastries will cost you five dollars and it comes in this little gold box.

Here Is The Blackberry Cronut In All It's Glory

It might seem ridiculous to wake up so early and wait in line only to spend too much money on some hybrid pastry, right? Well the box alone is cute enough for me.

Here Is The Blackberry Cronut In All It's Glory

Having made croissants during my Baking and Pastry semester at Culinary School, I will always admire and savor the flaky layers of butter that get folded into each and every rolled out sheet of dough. So time consuming, yet worth it. Have I made a croissant since school? Ummm NO.

Here Is The Blackberry Cronut In All It's Glory

What's next, a CROOKIE? If you're still trying to figure out exactly what a Cronut is, check out the chef's CRONUT 101 page for even more info. I personally have not yet tried a Cronut, have you? I just learned about them this week thanks to Food 52 who graciously gives us this Cronut recipe to make at home. During my Cronut research to satisfy my curiousity, I put together this Cronut Madness board on Pinterest.

Well, what do you think? Is the cupcake past it's prime? I still think they're cute and tasty, but we always have room for more sweets!

Posted in Food, Hot New Products, Recipes



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