Cronut


A Cronut is a croissant-doughnut pastry invented by New York City pastry chef Dominique Ansel of Dominique Ansel Bakery while working at Fauchon in France. The treat was later brought over to New York City and sold in the Dominique Ansel Bakery. The pastry resembles a doughnut and is made from croissant-like dough which is filled with flavored cream and fried in grapeseed oil. A trademark was registered for the name "cronut" at the United States Patent and Trademark Office.

Origin

In 2013, bakery owner Dominique Ansel created the pastry out of dough similar to that of a croissant with flavored cream inside.
The Cronut was introduced on May 10, 2013 at Ansel's bakery, Dominique Ansel Bakery, in New York's Soho neighborhood. On the same night, a blogger from Grub Street, the online restaurant blog from New York magazine, reported on the new pastry. The post resulted in much interest and online circulation, and by the third day, a line of over 100 people had formed outside the shop to buy it. Leading to the Cronut being named by TIME magazine as one of the best "extremely fun" inventions of 2013.
Within nine days of introducing the pastry to the Bakery's menu, Ansel filed for a trademark for the "Cronut" name.

Similar products

After the release of the Cronut, similar products have sprung up throughout the world.
Dominique Ansel released an At-Home Cronut Recipe in his cookbook, Dominique Ansel: The Secret Recipes, in 2015, for bakers to attempt in their own homes. Like the original pastry made at Ansel's bakeries, the process also takes three days.

Reception

Writing for the Village Voice in May 2013, Tejal Rao proclaimed the cronut Ansel's "masterpiece". Time magazine named the Cronut one of the best "extremely fun" inventions of 2013.