Streets Ablaze in Cronut Frenzy

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A contagious hysteria has taken over the hustle and bustle of the city streets. This epidemic cannot be stopped, or controlled. News of this frenzy is now international. Side effects may include deep infatuation and daily cravings. The mania is diagnosed as one name, and one name only: the cronut.

Handle with care, because addiction will occur within the first bite of a cronut. After that bite, you will be forever hooked. Half doughnut, half croissant, this multi-personality sweet invasion is the new fad, and has certainly captured everyone’s attention. The beautifully crafted pastry allures its prey with its sweet seduction: an invention unlike any other. And where has this frenzy originated? At a heavenly place in trendy SoHo, Dominique Ansel Bakery.

The bakery itself has a deliciously mouthwatering selection of delights—from sweets to soups, sandwiches and salads. Only four months after opening up shop, the bakery was off to a flourishing start, deemed “Best Bakery 2012” by Time Out New York and “Best New Bakery 2012” by Metromix New York. And the Chef, Dominique Ansel himself, has a renowned and respected reputation in the culinary world. In addition to earning other awesome titles/awards, Ansel has the honor of being regarded as one of the “Top 10 Pastry Chefs in the United States” (in 2009 by Dessert Professional Magazine).

Everything prepared at Dominique Ansel Bakery is unique, completely creating a culinary revolution. The DKA, Dominique’s Kouign Amann, is simply divine with its soft and flaky croissant-like dough and crunchy caramelized coating.

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The cronut, however, is the new star in the spotlight. Made with the bakery’s specialty croissant dough, the cronut is first proofed, and then fried. It is flipped in sugar for a sweet, flavorful goodness. Next comes the tasty filling—a Tahitian vanilla ganache. Making your mouth water yet? The finishing touches consist of a creative presentation: a pretty rose glaze and crystallized “rose petals.” Cronut flavors are altered each month, so be sure to check out each month’s specialty.

Selling out within the blink of an eye, cronuts are difficult to come by at the bakery. On the debut of the cronut, the commencing batch was completely gone within only 20 reported that 200 of these sweet treats are made daily, and according to Ansel, it takes approximately three days to make the cronuts. With such intricacy going into preparing these delicacies, no wonder why they are incredibly delicious!

We checked out Dominique Ansel Bakery’s top tips for how to eat a cronut. These crucial tips should be followed for delightful enjoyment of your cronut:

  1. To prevent crushing your cronut’s fragile layers, use a serrated knife to cut.
  2. IMPORTANT: cronuts have a 6-hour shelf life, so eating right away is recommended. And of course, savor in the cronut’s decadence.
  3. You have two options on how to eat your cronut. You can peel back the layers, enjoying each individually one by one, or you can finish your entire cronut in one bite!

Indulge in this sweet temptation and you will surely be back for more…

Dominique Ansel Bakery is located at 189 Spring Street in SoHo.

For more information and to check out their full menu, click here.

Streets Ablaze in Cronut Frenzy.

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