OK, so have you guys heard about the cronut?
This croissant-donut hybrid has been taking the interwebs by storm over the last few weeks.
Created by pastry chef Dominique Ansel of the eponymous New York City bakery, this morsel has gotten so much attention that Ansel went out and trademarked the name. That’s Ansel behind the counter, second from the right.
But…at a hefty $5 a pop, is the cronut all that it’s cracked up to be? Or is it another monstrous piece of hype that looks great online but just doesn’t hold up in person?
Mad love to Jennifer Novak, Cronut Tester Extraordinaire!
Jennifer Novak, longtime reader of The Hungry Mouse, offered to check it out for us while she was in Manhattan this weekend. (Thanks SO much for braving the line!) Jennifer is a professional Zumba student, and one of the nicest people we’ve met online.
So what’s the story with the cronut?
Here’s what Jennifer thought. (Want a hint? Sounds like cronuts might be Wolverine approved.)
“My very first thought when I woke up this morning was, ‘I want a cronut!’
Alas, I am back at home. . .
Here’s my experience. I’m honored to be able to report for The Hungry Mouse.
I got to the bakery just about 9 am on Sunday. The line was out the door. Fortunately, I was only #21 in line!
I ordered two cronuts, all in the name of research, of course.
The cronut was exactly how it sounds.
Rich, flaky layers of dough that were whisper thin and could be pulled apart easily like a croissant but also a yummy greasy, sugary, fried taste that was reminiscent of freshly fried dough you would get at a county fair.
In between the layers of the cronut was the most delicious cream. The closest thing I could compare it to is the filling of a Boston cream pie donut, but much fresher, lighter and airier. I could eat a vat of that cream. It was also a bit like British clotted cream—sweet and light. It was like eating little bites of sweet air!
The cronut had a lavender frosting piped on it. I was not crazy about that. It was already very sweet, and this extra bit seemed a bit too much.
I talked to the people next to me, and they all remarked the lavender frosting put it over the top.
It was very good. I loved the way the layers could be pulled apart. It was a delicacy.
I also tried some homemade Madelaines and the DKA, another house specialty. (Editor’s note: The DKA is a flaky, croissant-sounding creature with a crunchy, caramelized crust.)
All so yummy!
One added note: In the 20 or so minutes that I sat there, ate my cronuts, and drank tea, they sold out! There were a lot of unhappy people.
Oh, and I saw a movie star. It was Hugh Jackman, I think. . . I know he lives in the neighborhood. My friend lives in his building. There were lots of beautiful people there. I’m 99% sure it was him. Or else he has a clone.
Clearly, a place to see and be seen!”
Get your own cronut
Sounds like the cronut really is all that it’s cracked up to be, right? It’s nice when something lives up to its reputation. Especially in bakery land. I’m definitely a believer.
Dominique Ansel Bakery
189 Spring Street
New York, NY 10012
(212) 219-2773
What do you think?
Worth $5? That’s a lot for a souped up donut, but they look pretty darned good to us.
Many thanks again to Jennifer for reporting for us.
Now, to try to figure out how to replicate this little baby at home…
*All images copyright of Jennifer Novak, and are used by permission.
