The Journey to the Cronut, Part III of III: How the Doughnut and Crossaint Came Together

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This is the third installment of our series on the journey to the cronut. In part one we took you to the 1840s, in part two we took you to the 1680s and now we’re finally in the 21st century with a magical chef named Dominique Ansel.

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(Chef Dominique Ansel)

May 10 or May 18 (depending on who you talk to), D C-Day, when the cronut made its debut in a chic Soho bakery. Chef Ansel was just trying to make after-work doughnuts for his staff, when he stumbled on what would later become the cronut. Legend says that after an Edisonion two months and more than 10 recipes, Chef Dominique Ansel of the eponymous bakery created the cronut.

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The method:

“Made with a laminated dough which has been likened to a croissant (but uses a proprietary recipe), the Cronut is first proofed and then fried in grape-seed oil at a specific temperature. Once cooked, each Cronut™ is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. Cronuts are made fresh daily, and completely done in house.”

The whole shebang is a three day process.

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The Rules

There is one flavor of Cronut every month. Rose Vanilla was the first flavor and for July’s flavor is  Blackberry Cronut. Cronuts cost about $5 and there are three ways to get one.

1. In-person

Good things come to those who wait… for cronuts. The lines start 2 hours prior to opening (8am from Mon-Sat and 9am on Sun).  There is a 2 person limit for in-store purchases.

2. Pre-order

Every Monday at 11am, pre-orders are available by phone only. They take pre-orders for up to two weeks in advance. Currently, you can’t pre-order until August 11th. The limit per person for pre-orders is 6 cronuts

3. Place a large order (over 50)

Email the shop at info@dominiqueansel.com. They need a minimum of one month’s advance. The list for large orders is filled for August.  Orders will confirmed based on a first-come-first-serve basis.

The Future

While the cronut is in limited supply for now and can’t be shipped (it has a short shelf life), Chef Ansel is looking to go nationwide. We’re so excited for the day when people in all 50 states can enjoy the cronut. Beware of the copycat ‘Kronuts’ and ‘Doughssants’ though! They’ve already sprung up in CanadaLondon, and lots more). The original cronuts will stay in a NY state of mind for now and we predict the Cronut will be a NY staple for years to come.

 

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