Cronuts? A new dessert?

These do look delicious and pricey. Never heard of them before.

Cross between a donut and a croissant.

http://www.today.com/food/going-nuts-cr ... 6C10042728

There seemed to be a variation on these @ Mariano's on Western @ Roscoe when I was there a couple of days ago.
It was a croissant shape that was covered in a sort of sugar glaze. I didn't bite, so I don't really know.

sounds interesting and fatteninig. Looking forward to Marianos opening near me.

I saw that feature and they looked pretty spectacular . . . leave it to Dominique Ansel! I wouldn't count on Mariano's offering anything close to the level of Dominique Ansel.

Yes I doubt it could be anywhere as good. There is a video that shows how they are made. I guess they are Cronuts but they could also be Dossants. I sure would love to try them.

I think I'd prefer it without the glaze, but I'm weird that way. I typically remove the frosting from my cupcakes, too.

I'm sure that these things are delicious and whatever, but these godamn abominations have made it very hard to get into what was otherwise only moderately busy bakery for excellent standards like croissants, kouign amann (however the fuck you spell it) and canelles. I'm sick of "foodies" standing in line to get something because they saw it on TV or in the NY Times. Shit is ridiculous. Do people really not have anything better to do.

Habibi wrote:I'm sure that these things are delicious and whatever, but these godamn abominations have made it very hard to get into what was otherwise only moderately busy bakery for excellent standards like croissants, kouign amann (however the fuck you spell it) and canelles. I'm sick of "foodies" standing in line to get something because they saw it on TV or in the NY Times. Shit is ridiculous. Do people really not have anything better to do.

You know you wanted (and planned on ordering) one!

I was there for a kouign amann and a canelle. I didn't know about the cronut till I left, but yeah, I'd probably have tried to order one. Shit looks delicious.

The top food and restaurant blogs agree - cronuts are the ginchiest!

So does this mean we've already missed the crupcake hysteria?

Here is something of interest.

http://www.nytimes.com/interactive/2013 ... style&_r=0

From Chicago magazine, the first area bakery to offer these. http://www.chicagomag.com/Radar/Dish/Ju ... -Dossants/ They have to call it a Dossant, because the Cronut name is trademarked. I wonder if these will be everywhere a month from now, heck, even a week from now!

Cronuts? Are people still talking about cronuts???

My cousin and brother just went this morning - apparently, they were sold out at 9 AM, and couldn't give me any first-hand reports, but they say the other pastries available at the shop were incredible.

If this is the one in Bloomingdale...wow how did I miss this? Must go to see...maybe make an early morning trip there.

There was even a radio interview on the BBC of people waiting in line. THE NY Times food editor said that it was good, but not worth a two hour wait in the interview.

Of course, I think I would prefer the Wisconsin version:
http://www.jsonline.com/entertainment/d ... 51141.html

I can't generate any interest in a cronut, and it's not just because I'm disappointed to find it's pronounced as if it were a corvid's testicle. No, it's also because I had a croissant (ahem, pronounced kʁwa.sɑ̃, for the benefit of the lady on the Aujourd'hui Show) at Floriole yesterday without waiting and it was delicious. Plus the girl behind the counter even acted as if she were interested in what I had to say. Two reasons for me to keep going to Floriole and skip the whole "kwʌnuː" vs. "crow-nut" embarrassment.

Choey wrote:I can't generate any interest in a cronut, and it's not just because I'm disappointed to find it's pronounced as if it were a corvid's testicle. No, it's also because I had a croissant (ahem, pronounced kʁwa.sɑ̃, for the benefit of the lady on the Aujourd'hui Show) at Floriole yesterday without waiting and it was delicious. Plus the girl behind the counter even acted as if she were interested in what I had to say. Two reasons for me to keep going to Floriole and skip the whole "kwʌnuː" vs. "crow-nut" embarrassment.

So, when you go to O'Hare, do you ever pass "day-PLAN"?

Not usually. It's not on my way to l'aéroport.

Choey wrote:Not usually. It's not on my way to l'aéroport.

Touche.

I'd put serious cash on Pascal Rigo doing a version of this for theLa Boulange/Starbucks baked goods rollout this summer. Starbucks could make some extremely serious cash off of this craze, as the timing would be perfect. Ditch the "morning bun," and rechristen the cronut as something else, perhaps.

Apparently Gur Bakery in Elmhurst also does a cronut. Anywhere else locally?

http://www.gursweets.com/
162 N York

Wait a minute ... wait a minute now ... yes. Yes, I've got it, OMG, this is gonna be huge! I hereby offer the World the greatest idea in paskery history:

The CRAGEL ...

Saw a sign @ Alliance bakery on Division yesterday advertising that they were out and would have them again on Fri.

Was disappointed in the Alliance version. The crisp flakyness of a croissant (and for me a great part of the appeal) was nowhere to be found, and in fact was boaderline hard and dense. With nothing to compare it to, I'd be surprised if this is what people are waiting in line for in NY.

Proud to say I made my own cronuts tonight (first I've ever tried too), dusted with cinnamon and sugar, and they were better than any doughnut I've ever tried - layered, a bit crisp, light and flaky - amazing really. Here's the link to my post.

Here is a video of Ansel describing the cronut. Its not exactly like croissant dough he says and notice that he cooks it in a common pot, no fancy deep fryer.

http://www.youtube.com/watch?v=vswiimBEvCk

Dunkin Donuts is getting in on the action. http://qz.com/109795/it-took-less-than- ... he-cronut/

toria wrote:Here is a video of Ansel describing the cronut. Its not exactly like croissant dough he says and notice that he cooks it in a common pot, no fancy deep fryer.

http://www.youtube.com/watch?v=vswiimBEvCk

Seeing this video makes me love his American ingenuity all the more. He keeps it interesting by offering that sweet with rose sugar & dusted with candied rose. Love that! But then I love rose flavored stuff.