Hybride pâtissier et folie new-yorkaise.
Introducing, the cronut – half croissant, half doughnut. Each one consists of a specialty croissant dough that has been proofed, then fried. To flavor, the cronuts are first tossed in sugar, and then filled with Tahitian vanilla ganache, and finally finished with a rose glaze and crystallized rose petals.
Dominique Ansel Bakery: “Chef Dominique Ansel Invents the CRONUT (croissant x doughnut hybrid).”