Cronuts - The Recipe Critic (2024)

FAQs

Why does it take 3 days to make a Cronut? ›

The official Cronut takes three days to make, thanks in part to the laminated dough. This is rolled together with a block of chilled butter to form layers, and needs a lengthy rest in the fridge. Ansel takes things to the next level, however. Two days before you're allowed near the fryer, you must make a dough square.

Dominique Ansel (born 1978) is a French pastry chef and owner of Dominique Ansel Bakery in New York City. He is best known for his invention of the Cronut, a croissant-donut hybrid.

Then came the masses. By chance, a reporter from New York's Grub Street food blog tried a Cronut, wrote about it, and the bakery soon saw 100 people lining up to get their hands on what was then an even more limited product. Traffic to the bakery's website increased by more than 300 percent. A star had been born.

In my latest column for the Boston Globe, I look at the recent craze for "cronuts," which are a croissant-doughnut hybrid created by an upscale French bakery in Manhattan. It was such a hit that imitators have created their own hybrids using names like dossant or doissant.

As with all of our pastries, Cronut® pastries are made fresh each morning and are best enjoyed as soon as possible, as they have a short shelf life of just 6-8 hours. If you are taking Cronut® pastries home, please do not refrigerate! The humidity from the refrigerator will make them soggy.

Dunkin' Donuts is adding a new croissant-doughnut pastry hybrid to its menu next week — but, just to be clear, this is not a Cronut, says Dunkin'. Even though it sort of resembles one. The original Cronut, created by pastry chef Dominique Ansel and sold exclusively at his namesake N.Y.C.

The cronuts are deep-fried in grape seed oil and finished with a sugary glaze. We think it's safe to say that one cronut will exceed your daily saturated fat and sugar allowance in one go.

Trademark for the Cronut bars other chefs from naming their rendition anything that sounds too similar to the original. Nevertheless, these chefs are not barred from making and selling their reproductions. In most instances, recipes are not eligible for copyright protection.

That's “Before Cronuts” – Dominique Ansel's now-iconic pastry that became an immediate viral sensation when it was officially introduced on May 10, 2013 and that remains just as popular a decade later.

▲ Circular pastry confection with a hole. bun. cruller. scone.

What do Italians call croissants? ›

A cornetto (Italian: [korˈnetto]; meaning 'little horn') is historically the Italian name of a product similar to the Austrian kipferl, though today it is an interchangeable name for the French croissant.

A Viennese bakery in Paris

This bakery inspired imitators and the French version of the kipferl was named after the shape given to it: a crescent – the French word being croissant.

It will take at least three hours before they are ready for the oven. If you have a proofing cabinet you can use this to proof the croissants at around 24ºC to 26.5ºC, or you can use your slightly warmed oven (check the temperature with a thermometer) to use as a make shift proofing cabinet.

Trademark for the Cronut bars other chefs from naming their rendition anything that sounds too similar to the original. Nevertheless, these chefs are not barred from making and selling their reproductions. In most instances, recipes are not eligible for copyright protection.

The dough should be fermented until is it between two and three times its original bulk. The exact time may be between 1 to 1½ hours, depending on the shop routine and shop conditions.

Bake for 12 to 15 minutes at 200°C until the croissants are golden brown. The baking time may vary depending on the oven used.