Cronut

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File:April 2016 Cronut® 2 Burnt Vanilla Caramel - photo by Dominique Ansel Bakery.jpg
Cronut cross-section

The cronut is a viennoiserie developed and trademarked in New York in 2013 by the French pastry-chef Dominique Ansel.[1][2] Resembling a doughnut, it is made from viennoiserie dough filled with flavored cream and fried in grapeseed oil. The name is a portmanteau of "croissant" and "doughnut".

Origin

Dominique Ansel Bakery, New York City

In 2013, the French bakery owner Dominique Ansel created the cronut out of yeasted viennoiserie dough 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]

Similar products

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]

Reception

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]

The book The Tapper Twins Tear Up New York by Geoff Rodkey features Cronuts.[19]

See also

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References

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  1. ^ a b Page Module:Citation/CS1/styles.css has no content.Merwin, Hugh (May 9, 2013). "Introducing the Cronut, a Doughnut-Croissant Hybrid That May Very Well Change Your Life". Grub Street New York.
  2. ^ Page Module:Citation/CS1/styles.css has no content."Meet the Cronut: Croissant-Donut Hybrid Takes Pastry World by Storm". ABC News. 2013-05-20. Retrieved 2014-04-19.
  3. ^ a b Page Module:Citation/CS1/styles.css has no content."Eureka! From Gone Girl to the selfie stick – how one great idea can change your life". The Guardian. November 6, 2015.
  4. ^ a b Page Module:Citation/CS1/styles.css has no content.Shunk, Laura (2013-12-04). "Cronut Wizard Dominique Ansel: 'I Want to Make the World of Pastry Exciting'". Blogs.villagevoice.com. Archived from the original on 2014-02-13. Retrieved 2014-02-26.
  5. ^ Page Module:Citation/CS1/styles.css has no content.Salter, Katy (2013-06-05). "The Cronut – the US pastry sensation that must cross the Atlantic". The Guardian. Retrieved 2022-09-23.
  6. ^ Page Module:Citation/CS1/styles.css has no content.O'Connor, Brendan (May 8, 2015). "The Mysterious Persistence of the Cronut". The New York Times Magazine.
  7. ^ Page Module:Citation/CS1/styles.css has no content.Little, Katie (2013-06-07). "Cronut Mania Spawns Imitators and a Trademark Rush". CNBC. Retrieved 2014-04-19.
  8. ^ Page Module:Citation/CS1/styles.css has no content."Official USPTO Notice of Acceptance Section 8: U.S. Trademark RN 4788108: CRONUT". United States Patent and Trademark Office. Archived from the original on 9 May 2021. Retrieved 30 January 2014.
  9. ^ Page Module:Citation/CS1/styles.css has no content.Munro, Rob (2019-08-03). "The origin of the Kelownut and why they've been so hard to find lately". Kelowna News. Retrieved 2021-04-15.
  10. ^ Page Module:Citation/CS1/styles.css has no content.Blume, Brett (2013-07-08). "The 'Cronut'... Er, That's the 'Doughssant'... Has Arrived In St. Louis". KMOX. Archived from the original on 2013-12-19. Retrieved 2014-04-19.
  11. ^ Page Module:Citation/CS1/styles.css has no content.Tatusian, Tenny (June 27, 2013). "Cronut in LA: Semi Sweet Bakery to introduce the Crullant". Los Angeles Times. Archived from the original on 2013-07-05.
  12. ^ Page Module:Citation/CS1/styles.css has no content.Ting, Inga (2013-06-14). "Good Food - From cronut to zonut, pastry fever comes to Sydney". The Sydney Morning Herald. Archived from the original on 2013-08-28. Retrieved 2014-04-19.
  13. ^ Page Module:Citation/CS1/styles.css has no content."'Cronut' craze has made it to Jacksonville". First Coast News. June 28, 2013.[permanent dead link]
  14. ^ Page Module:Citation/CS1/styles.css has no content.Ode, Kim (March 30, 2015). "A homemade version of the Cronut". Star Tribune. Archived from the original on April 3, 2015. Retrieved June 29, 2013.
  15. ^ Page Module:Citation/CS1/styles.css has no content.McDermid, Wilkes (2013-08-23). "Where to get cronuts in London". Retrieved 2015-09-24.
  16. ^ Page Module:Citation/CS1/styles.css has no content.Ansel, Dominique (2014). "The At-Home Cronut™ Pastry". The Secret Recipes. Murdoch Books. ISBN 978-1476764191. Retrieved 2020-01-16.
  17. ^ Page Module:Citation/CS1/styles.css has no content.Rao, Tejal (2013-05-10). "The Cronut Is a Doughnut-Croissant Love Child". The Village Voice. Archived from the original on 2014-08-14. Retrieved 2014-08-13.
  18. ^ Page Module:Citation/CS1/styles.css has no content.Griffin, Carolyn (November 13, 2013). "The 25 Best Inventions of the Year 2013". Time. Archived from the original on November 14, 2013. Retrieved September 25, 2021.
  19. ^ Page Module:Citation/CS1/styles.css has no content.Rodkey, Geoff (September 24, 2015). The Tapper Twins Tear Up New York. Hachette Book Group. p. 56. ISBN 9781444015010.

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