Cronut

The Cronut is a trademarked hybrid pastry created in 2013 by French-born pastry chef Dominique Ansel in New York City.

The Cronut is a trademarked hybrid pastry created in 2013 by French-born pastry chef Dominique Ansel in New York City. It combines characteristics of a croissant and a doughnut, typically using laminated dough that is fried, filled with cream or custard, and finished with sugar or glaze. The pastry became a major viral food trend and is closely associated with Dominique Ansel Bakery.

Origin

The Cronut was introduced in May 2013 by French-born pastry chef Dominique Ansel at his bakery in SoHo, Manhattan. The name is a portmanteau of 'croissant' and 'doughnut'. It was a deliberate pastry innovation and later became a trademarked creation.

Preparation and composition

The Cronut is made from laminated viennoiserie dough that is fermented, layered, fried in oil, and then filled with cream or custard. It is typically finished by rolling in sugar and adding glaze or other toppings.

Popularity and influence

After its debut, the Cronut drew long lines and extensive media coverage, becoming a viral sensation. It is widely described as one of the first major food trends driven by social media, leading to many imitators and broad attention.

Trademark and availability

The name Cronut is trademarked and is closely associated with Dominique Ansel Bakery. The pastry's flavour changes periodically, and availability has been limited, often resulting in long queues.