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]
Media related to
Cronut at Wikimedia Commons
The dictionary definition of
cronut at Wiktionary
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]
Media related to
Cronut at Wikimedia Commons
The dictionary definition of
cronut at Wiktionary