Journal de bord

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).”

Daily Mail: “Would you pay $40 for one cronut? Manhattan’s new pastry craze hits Craigslist as croissant-donut hybrid is resold for EIGHT TIMES its retail value.”

Cronuts DIY.