Cronut

From WikiMD's Food, Medicine & Wellnesspedia

Cronut is a croissant-doughnut pastry invented by New York City pastry chef Dominique Ansel of Dominique Ansel Bakery while working in France. Since its introduction in 2013, the Cronut has become a popular and widely imitated food item.

History[edit | edit source]

The Cronut was introduced on May 10, 2013, at Ansel's bakery in New York City. The name is a portmanteau of 'croissant' and 'doughnut', and it is made by frying a laminated dough similar to a croissant in grapeseed oil, which is then sugared, filled, and glazed. The Cronut became a sensation, causing people to line up for hours before the bakery opened to get one.

Preparation[edit | edit source]

The preparation of a Cronut starts with a laminated dough which is first proofed and then fried in grapeseed oil at a controlled temperature. The fried pastry is then sugared, filled, and glazed. The entire process takes up to three days as the dough needs to rest and rise in a process similar to that used in making a croissant.

Popularity and Imitations[edit | edit source]

The Cronut's popularity has led to many imitations and variations on the original recipe. These include the "Doissant" in Washington, D.C., and the "Doughssant" in Chicago. Despite these imitations, Ansel's bakery remains the only place where the original Cronut can be purchased.

See Also[edit | edit source]

References[edit | edit source]

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Contributors: Prab R. Tumpati, MD