The Cronut (a portmanteau of croissant and doughnut) is a pastry created and trademarked in 2013 by the French pastry chef Dominique Ansel. [1] [2] It resembles a doughnut and is made from croissant-like dough filled with flavored cream and fried in grapeseed oil.
In 2013, the French bakery owner Dominique Ansel created the pastry out of dough similar to that of a croissant (a pastry that he had been more familiar with) with flavored cream inside. [3] [4] It took Ansel two months to perfect the recipe. [5]
Ansel introduced the Cronut on May 10, 2013, at Dominique Ansel Bakery in New York's SoHo neighborhood. That night, a blogger from Grub Street, the online restaurant blog from New York magazine, reported on the new pastry. [3] [1] The post resulted in much interest and online circulation, and by the third day, a line of over 100 people had formed outside the shop to buy it. [4]
Within nine days of introducing the pastry, Ansel filed for a trademark for the name "Cronut" at the United States Patent and Trademark Office, [6] which was approved. [7] [8]
After the release of the Cronut, similar products have sprung up throughout the world including some with different names such as the Kelownut, [9] Doughssant, [10] Crullant, [11] zonut, [12] and others. [13] [14] [15]
Dominique Ansel released an at-home Cronut recipe in his cookbook, Dominique Ansel: The Secret Recipes, in 2015, for bakers to attempt in their own homes. Like the original pastry made at Ansel's bakeries, the process takes three days. [16]
Writing for the Village Voice in May 2013, Tejal Rao proclaimed the Cronut Ansel's "masterpiece". [17] Time magazine named the Cronut one of the best inventions of 2013. [18]
Pastry refers to a variety of doughs, as well as the sweet and savoury baked goods made from them. These goods are often called pastries as a synecdoche, and the dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as bakers' confectionery. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.
A doughnut or donut is a type of pastry made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnut is the traditional spelling, while donut is the simplified version; the terms are used interchangeably.
A croissant is a French pastry made from puff pastry in a crescent shape.
A Danish pastry is a multilayered, laminated sweet pastry in the viennoiserie tradition. It is thought that some bakery techniques were brought to Denmark by Austrian bakers, and originated the name of this pastry. The danish recipe is however different from the Viennese one and has since developed into a Danish specialty.
Beignet is a type of deep-fried pastry of French origin. It is commonly made from pâte à choux, but can also be made using rice flour or yeast-leavened batters. Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar. The pastry is popular in French, Italian, and American cuisines.
Kouign-amann is a sweet Breton cake made with laminated dough. It is a round multi-layered cake, originally made with bread dough, containing layers of butter and incorporated sugar, similar in fashion to puff pastry albeit with fewer layers. The cake is slowly baked until the sugar caramelizes and the butter expands the dough, resulting in its layered structure. A smaller version, kouignette, is similar to a muffin-shaped, caramelized croissant.
Sufganiyah is a round jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah. The doughnut is deep-fried, injected with jam or custard, and then topped with powdered sugar. The doughnut recipe originated in Europe in the 16th century, and by the 19th century was known as a Berliner in Germany. Polish Jews, who called it a ponchik, fried the doughnut in schmaltz rather than lard due to kashrut laws. The ponchik was brought to Israel by Polish Jewish immigrants, where it was renamed the sufganiyah based on the Talmud's description of a "spongy dough".
Mister Donut is an international chain of doughnut stores. It was founded in the United States in 1956 by Harry Winokur. Primary offerings include doughnuts, coffee, muffins and pastries. After being acquired by Allied Domecq in 1990, most of the North American stores became Dunkin' Donuts. Outside of the United States, Mister Donut maintains a presence in Japan, El Salvador, Philippines, Thailand, Indonesia, Taiwan, and Singapore.
A peanut butter bun is a sweet bun found in Chinatown bakery shops. The bun has layers of peanut butter fillings, sometimes with light sprinkles of sugar mixed with the peanut butter for extra flavor. Unlike other similar buns, the shape varies, depending on the bakery.
Dominique Ansel is a French pastry chef and owner of Dominique Ansel Bakery in New York City. He is best known for his invention of the Cronut, a croissant-donut hybrid.
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product.
A cruffin is a hybrid of a croissant and a muffin. The pastry is made by proofing and baking laminated dough in a muffin mould. The cruffin is then filled with a variety of creams, jams, crème pâtissières or curds, and then garnished.
Five Daughters Bakery is a family-owned bakery with six locations owned by Isaac and Stephanie Meek. Founded in 2015, the bakery is known for making donuts. They are known for making the 100-layer doughnut which takes three days to make. The signature donut is a cross between a donut and a croissant: a cronut.
Twisted Croissant is a bakery with two locations in Portland, Oregon. Owner Kurt Goddard began selling pastries at farmers' markets in the Portland metropolitan area before opening the first brick and mortar bakery in northeast Portland's Irvington neighborhood in 2019. A second bakery opened in southeast Portland's Sellwood-Moreland neighborhood.
Mochi donuts, also known as poi mochi, are a fusion pastry crossing traditional American-style doughnuts and Japanese mochi. The mochi donuts' "hybrid batter makes for a doughnut that is fluffy and moist, with a satisfying chew". An early iteration can be traced back to Hawaii in the early 1990s. Mochi donuts were popularized by Mister Donut's "Pon de Ring" in the early 2000s. Mochi donuts are commonly formed into a circular shape, consisting of eight small balls that are easy to pull apart. They are made out of glutinous rice flour or tapioca flour.
The croffle is a hybrid of a croissant and waffle. It was popularized in South Korea and then spread throughout the world. The concept is reminiscent of another pastry, the Cronut, which is a croissant and donut hybrid created by Dominique Ansel.
Hello Robin is a woman-owned bakery with two locations in Seattle, in the U.S. state of Washington. The original bakery opened on Capitol Hill in 2013. A second location opened at University Village in 2020.
Temple Pastries is a bakery in Seattle's Central District, in the U.S. state of Washington. Christina Wood started the business as a pop-up in 2018, and relocated to a brick-and-mortar restaurant in partnership with Broadcast Coffee Roasters in 2020.
Media related to Cronut at Wikimedia Commons
The dictionary definition of cronut at Wiktionary
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