Chef Dominique Ansel Invents the CRONUT (croissant x doughnut hybrid)
Introducing, the cronut - half croissant, half doughnut.
Each one consists of a specialty croissant dough that has been proofed, then fried.
To flavor, the cronuts are first tossed in sugar, and then filled with Tahitian vanilla ganache, and finally finished with a rose glaze and crystallized rose petals.
With news of the cronut reported by New York Magazine, and later covered by Fox News, Thrillist, and Eater, the fans have gone wild over Chef Dominique Ansel's newest creation.
BFM Le Grand Journal Chats with Chef Dominique Ansel
BFM Grand Journal
Chef Dominique Ansel talks to BMF Le Grand Journal about the Cronut™ and the story of how it came ...
M6 in France reports on Chef Dominique
as Le Roi de New York
Channel M6 covers the story of Chef Dominique Ansel from his start as Executive Pastry Chef for Dani...