I am intrigued. A colleague at work told me the other day about cronuts. They are a cross between croissants and doughnuts, or more specifically croissant dough fried like a doughnut. I do not have a sweet tooth. If there is such a thing as a salt tooth, that would be me. However, the cronut interests me. I would at least like to see if the craze is worth all the hype.
On different blogs and news sites, I found that they are selling for $5 a piece and Dominique Ansel Bakery in New York City is limiting the amount they can sell per customer. Another site says that Craigslist is selling them on the black market for 8 times the value – can you believe it? $40 a cronut. Dominique Ansel is now on the map as a bakery. I am sure they cannot keep up with the business they have acquired through their new invention. They will be what Magnolia Bakery was to cupcakes.
I even found that this blogger has come up with a recipe that takes Trader Joe’s croissants or chocolate croissants and turns them into a cronut at home concoction. While Dominique Ansel has only been selling them since May 10, if you do an Internet search you will see there is quite a bit of excitement in just the few weeks since they launched. There is even a website dedicated to cronuts.
I do not have plans to go to New York City anytime soon (although I would love to) so if anyone is going that way and then immediately coming back to Portland bring some back for me. Yum!