Meet the cronut, the half-croissant and half-donut hybrid, which is taking New York and the pastry world by storm.
“It has the shape of a donut. The dough is very similar to croissant dough,” pastry chef Domnique Ansel said of his newest creation. “Back in France, we all eat croissants. [A] donut was something I didn’t really know before coming here to the states.”
The cronut, from the kitchen of Dominique Ansel Bakery in New York City, is made up of layers of croissant dough that are deep fried and filled with vanilla cream. Its insides are flaky and light and its shell is crispy and warm.
“You want the outside to be golden brown and crisp,” Ansel told ABC News while demoing his method to making the new popular pastry.
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