You’ve never heard of them before right? They just developed this new breed in NY, in the back kitchen of a patisserie called Dominique Ansel. There are queues everyday to see (and try) a specimen of the mutant species. So what’s it all about? Why did they decide to put croissants and doughnuts together, when they were doing really well separately? Cronuts are good. Really good.
Croissants: the French father
Croissants have that simple and layer-like internal structure that make the pastry somewhat lighter. When the pastry is prepared they’re baked in the oven until fluffly and tender. Their flavor is mild yet complete, and they’re not very sugary or greasy (at least the good, French ones aren’t, which doesn’t mean that they don’t have a lot of sugar or fat). So the secret traits inherited from the father are: layers, limited sweetness and greasiness, a delicate taste.
Doughnuts: the American mother
Opposites attract, so here comes the doughnut. Much sweeter, greasier, complex in a way. The dough is prepared and shaped as a doughnut (most of the times, some others they’re kept as a ball and then they’re filled with chocolate or something else), fried, and topped with some other cream. It even sounds violent. The secret traits inherited from the mother are: cream, filling, topping, frying, and whatever other high-calorie treatment you can think of applying to a pastry.
Cronuts: the blessed kid
So cronuts have all the “lightness” of a croissant in the dough, but they are doughnut-shaped and fried, and they are topped and filled with some creamy goodness. Apparently, the dough is based on the one of the croissant but it is fermented before being fried. They are then coated in sugar and filled with vanilla cream, and then they top them with a rose glazing and crystallized bits of rose. No wonder they needed a kitchen lab to develop them. It seems they are also planning new flavors, like maple syrup, liquor, dulce de leche or lemon.
Check out this page for awesome, mouth-watering pics.
Where can I buy them?
They are only available at the patisserie Dominique Ansel in NY for now. If you want one, you should get up at 7am, go to 189 Spring St (NY), queue, and then be lucky enough that there’s any left of the 200 they produce every day for you to enjoy. Oh, and pay $5. There's even a black market on Craigslist.
Can I do them at my bakery/at home?
No: they are trademarked by the patisseur Dominique Ansel. And no: they are too difficult to make without the secret recipe (it seems it took 10 different attempts for chef Dominque Ansel to get to the right mix and consistency…). Or so they say. You could become the next Ansel if you found out a new (and better) way, and called them... Doughssants? It sounds a lot more delicious (and French), honestly.
Update: cronuts recipe?
Psst! Here's a copycat version. For the kitchen heroes :)