The Cronut Craze


i'm always on the hunt for new trends and recently in the world of food hybrid eating seems to be where it is at. there is a lot of buzz right now around fusion food which means taking two basic things and merging them into one new creation. for example the muggel (a muffin/bagel), a waggle (waffle/bagel), a muffle (waffle/muffin), a townie (tart/brownie) or a crapjack (croissant/flapjack). sure all this might seem like a good idea at the time of invention, but some of these i'm just not sure i could wrap my mouth around, until i heard about the cronut. it's a cross between a croissant and a donut. so. help. me. god. it's like my two favourite things had a secret love child. i am an avid donut fan, truth be known i'm actually not a dessert fan for the most part unless it's sorbet, ice cream or ... a donut. I will literally cut a b*** for a fresh off the line mouth watering, warm, exotic flavored donut. let me put it to you this way, my birthday cake last year as a donut cake – enough said. but recently i caught word of Dominique Ansel's bakery in Soho, NYC and his cronut craze. close your eyes and imagine soft, fluffy, sugary, buttery, zesty, glazed innovations ... need i go on? 
via 1 & via 2 & via 3
because of the complicated nature to make these creations, the bakery is currently only producing approximately 200 a day ... pffffff ... because it's a 3 day process to make them (ah!ok!), and of course the lines for these handmade bites of heaven are just getting longer and longer as popularity takes hold. however from what I have heard, these cronuts are apparently worth the wait and i am seriously thinking of planning a weekend road trip to NYC to "test" this out in person. what do you think? anyone want to join?


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