I would like everyone to meet...
the Cronut.
Taking 2 months and more than 10 recipes, Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough which has been likened to a croissant (but uses a proprietary recipe), 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.
There are three ways to order yourself a cronut.
#1 - Wait in line. They suggest you show up no later than 7am to ensure you get one, even tho they don't open til 8.
#2 - Pre-order. Already booked solid til August 4th, you can call ahead and reserve a box of six. Seems like the best option.
#3 - Place a large order (over 50). This is also a good way to order, only if you really like cronuts. They can't be refrigerated and they suggest you eat them right away. Right now they're booked up thru September so, maybe for Halloween?
Laura's starts a vacation Friday and as far as I'm concerned, going to Dominique Ansel's Bakery just shot to the top of my to-do list
No comments:
Post a Comment