These days the latest trend isn’t in fashion, but in pastries. From gourmet cupcakes to fonuts, we’re frothing at the mouth every time a new sweet hits the shelf. The trending treat right now? The Cronut™.

The Cronut™ is a donut and croissant hybrid that came from New York pastry mastermind Dominique Ansel. According to Chef Ansel, the Cronut™ is a product of 2 months of work and more than 10 recipes. Its beautiful dough is similar to a croissant (his own take) that is fried in grapeseed oil, and then flavored 3 different ways – rolled in sugar, filled with cream, or topped with glaze. I’ll take one of each please.

LA is a little late to the party, but more than likely you’ll start seeing more croissant-meets-donut types in your favorite bakeries. It may be a Cronut™ poser, but at least you’ll get a glimpse of heaven and avoid the never-ending line at Dominique Ansel’s Bakery on Spring Street in NYC.

For more Cronut™ info, click HERE.


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