Cronuts™ This is a real, honest to goodness cronut from Ansel’s SoHo
I mentioned that we indulged in Cronuts during Cousin Carla’s visit. Let me share the Chicago experience.
The legend of the Cronut: The Cronut is a hybrid of a doughnut and a croissant, brought to you by pastry chef Dominique Ansel and sold at his New York bakery, Ansel’s SoHo. Chef Ansel introduced the world to Cronuts on May 10, and the exclusive dessert has been making quite a name for itself.
Ansel’s SoHo has made it very clear that the Cronut is not simply half doughnut, half croissant. “The Cronut™ is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. Cronuts are made fresh daily, and completely done in house. The entire process takes up to 3 days,” according to the pastry chef. The treats sell for a pretty penny—$5 apiece.
Cronuts are so popular that they’ve spawned a black market and a lottery. Copycats have been spotted in Los Angeles, Chicago, Washington, D.C., London, and Australia. In fact, an article in the Wall Street Journal explores the race to “reverse-engineer” Cronuts in Asia, where you can find a green-tea flavored one in Japan and a peanut-caramel version in China. Always one step ahead of his imitators, Ansel is debuting a “Croconut”—a cronut embellished with “coconut milk cream, coconut glaze, cinnamon sugar, and just a light sprinkling of toasted coconut on top.”
While I don’t think our Cronut experience was as genuine as you might find in New York, we did find Cronuts at a local Chicago bakery. They cost $5 apiece and the shop limited them to one Cronut per person. Cousin Carla, Cole and I snagged the last three.
Cole loved his Cronut. I enjoyed mine, despite not being crazy about donut filling, and Cousin Carla was not a fan, preferring the fried-in-Wesson, rolled-in-sugar, dumped-into-a-paper-sack donuts we devoured the day before at the discount mall. However, we all agreed our Cronut adventure was fun.
Here is a list of places where you can find knockoff Cronuts in Chicago. For your city, do a Cronut Google search. You might also want to search “doughssant,” since the name Cronut is officially trademarked. In any case, Chef Ansel is exploring the prospect of taking the product nationwide, so stay tuned for more about the Cronut craze.
El Morno will be posted soon, I just don’t want us to get into a rut….
Odd Loves Company!