A Doughnut and a Croissant Had a Love Child, and It's Called a Cronut

Dominique Ansel
Now that the cupcake craze is over (maybe), we may have found its replacement.

Meet the Cronut. Hello, lover.

If you haven't guessed, it is half croissant, half doughnut. Invented by Dominique Ansel Bakery in New York City, it's made from pastry dough that has been proofed, fried, tossed in sugar, then filled with Tahitian vanilla cream--because Jesus loves us. Finally, the fluffy beauty is finished with a rose glaze and crystallized rose petals.

Here's the bakery's tips for eating a cronut:

1. Cut with a serrated knife to avoid crushing the delicate layers.

2. Eat immediately, as they have a short shelf life (about six hours).

3. You can either eat a cronut all in one bite, or peel off the layers one by one (think: mille crepe cake)!

Now we just need to start begging OC chefs to bring the sweet monstrosity here. Pretty pleeeeease?

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Cynthia Adams
Cynthia Adams

@Ursula Bohen - You can read my mind! I'll meet you at Blackmarket Bakery for the first batch.


Brilliant!  The first place to start serving this will make a lot of $,$$$,$$$

Lisa Gilmore
Lisa Gilmore

I agree...when will they done....I will buy dozens...

Ursula Bohen
Ursula Bohen

Oh Chef Rachel Marie! Time to add this to the menu at Blackmarket Bakery.

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