Cronut
When Dominque Ansel invented the Cronut this past May, thousands of people filled the streets, waiting for hours in the sweltering heat to get their hands on this croissant-doughnut hybrid. After trying 10 different recipes, Ansel mastered his creation, which is proofed and fried in grapeseed oil for a perfect croissant consistency. This three-day process is complete once the Cronut is filled and topped with a glaze. If you haven't gotten your hands on one of these babies yet, we suggest that you do—this month's flavor is Valrhona Chocolate Champagne.
Dominque Ansel Bakery
189 Spring St, New York, NY 10012
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