Nuts About Cronuts

Croissant and doughnut = cronut, the new craze to hit the dessert world. Developed Chef Dominique Ansel, this hybrid pastry was launched in May 10, 2013. Since then it has reached fans around the world. In Chef Ansel's bakery, people start to line up 2 hours before the store opens to get a taste of the cronut.



The cronut is made up of laminated dough and fried in grapeseed oil that makes the pasty flaky, then it is flavored in three ways: rolled in sugar, filled with cream or topped with glazed.  If you haven't tasted one, you have to queue up early as there is a 2-cronut limit per person at Dominique Ansel Bakery or you can pre-order 2 weeks in advance. They also accept large orders with one month advance notice.