BATD ON Sep 25, 2013 AT 4:06 pm

Crounut, Cro-dough

Crounut, Cro-dough

In May this year Dominique Ansel unleashed his latest creation upon the lucky New York public from the modest walls of the Dominique Ansel bakery in New York City. It was the cronut, half croissant, half doughnut. Made from thin layers of croissant dough that are deep friend as per the doughnut making process, the delicate treat is then carefully injected with a light Tahitian vanilla cream. Ansel got creative with flavours, offering New Yorkers lemon maple and dulce de leche versions, as well as the unanimous favourite which flaunted a pale pink glazed top with a sprinkling of candied rose petals.

So popular were the famed pastries that queues would form as a matter of course in the morning and Ansel had to put a limit on the number of cronuts that could be bought per head.

Until this summer, us poor deprived Brits have been staring longingly at pictures on computer screens and newspapers, only able to imagine what this famed sweet masterpiece might taste like. Luckily for us, the UK bakers have come to our rescue with their version of the US smash hit.

The Rinkoff Bakery in Whitechapel offers cro-doughs (Ansell quickly trademarked the ‘cronut’) for £2.50 – but hurry, they sell out by 11am most days. The Duck and Waffle, Wild and Wood Coffee and Ayers the Bakers in London also offer their own versions, and there are even rumours of national treasure Greggs taking on the challenge. We never lost faith, we knew our UK pastry makers would come to our aid eventually, hurrah!

Related Posts Plugin for WordPress, Blogger...

Comments are closed.