F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Slideshow

Before Cronuts: 50 Years of Pastry Hybrids

Culinary historians will look back on 2013 as the year of the cronut—the flaky, fried croissant-cum-doughnut created by New York City pas...
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 7 of 8
  • < back
  • next >

2013: Cronut

Half croissant, half doughnut and 100 percent an Internet phenomenon, Dominique Ansel’s cronut dropped in May. Chef Ansel, who sells the cronuts at his Soho bakery, began by making just one batch of 50, but three days later he sold out 200 by 9:30 a.m.—just an hour and a half after opening. The cronut’s popularity reached absurd levels when cronut scalpers began popping up on Craigslist, offering to deliver a single cronut for $100 (at the bakery they sell for $5). To make the obsession-worthy pastries, Ansel deep-fries buttery croissant dough that has been layered and cut to resemble a doughnut, then rolls it in sugar, fills it with cream and glazes the confection. The original flavor was rose; now up: blackberry cream.

More ∨
You might also like
advertisement