That’s right. That’s a cronut. Dominique Ansel Bakery‘s cronut.
Thanks must go out to baby Annabel for turning two, giving us the perfect occasion to celebrate with cronuts, and to cousin Dave for having the foresight to call the bakery ahead of time and finagle six of these puppies for pickup. As in, not-waking-up-at-the-crack-of-dawn-to-wait-in-line sort of pickup.
Cronuts, a croissant in donut form, is the latest American dessert craze. I’m not quite sure how I missed it because I had to learn about it from a friend from abroad and my cousin from LA.
But it doesn’t take much to realize how far this sweet obsession has gone. DAB’s site offers a quick rundown with Cronut 101, including instructions for waiting in line (recommended arrival time of 7:15 am). You’ll have offers to wait in line on Craigslist, but not without paying hefty price tags ranging from $20 to $40 per cronut.
All right, so for all the hype, is it worth the wait? Well ok, it fell in my lap, but I do think it’s worth a try even if it’s just to say you’ve had it. It’s June, so we had the Lemon Maple flavor. It is a tad sweet, but that should be expected. What’s impressive is how they keep the layers airy yet moist. Instinct is to take it whole and bite into like a donut, but you can also peel the layers one by one for that full flaky croissant effect. Have to stop now because I’m craving one.