The Cronut is a croissant-doughnut pastry developed by Chef Dominique Ansel for Dominique Ansel Bakery in New York City and offered under the same name.[1] In May 2013, the bakery trademarked the name. The Dominique Ansel Bakery's website states that though the item is best described as "Half Croissant, Half Doughnut" it is not made by simply frying croissant dough,[2] but a type of laminated dough using a proprietary recipe that took the Chef two months and 10 recipes to create. The bakery's Facebook site also states that Cronut is not a generic term to describe all croissant-doughnut hybrids, but a specific pastry associated with the bakery.[3] A Boston Globe article describes the Dominique Ansel Bakery croissant-doughnut hybrid as a food portmanteau.[4] Ansel's Cronut has been featured on Late Night with Jimmy Fallon,[5] The Today Show,[6] Good Morning America[7] and Piers Morgan Live on CNN with host Anthony Bourdain.[8] Imitation versions of Ansel's croissant-doughnut hybrid recipe have sprung up in Los Angeles,[9] Jacksonville,[10] and Minneapolis.[11] A similar make-at-home recipe has also been developed.[11] These similar versions largely go under different names since the mark Cronut has pending trademark applications filed with the USPTO and internationally. Chef Alina Eisenhauer of Sweet Kitchen & Bar in Worcester, Massachusetts, claimed that she was the first to fry croissant dough and has been serving her "dosants" since 2006. A Vancouver, Canada bakery has introduced a variant known as the frissant.[12] A version of the croissant-doughnut hybrid has been introduced in the Philippines.[13] The croissant-doughnut hybrid follows other croissant variations such as the couture croissant, Croissan'Wich, pretzel croissant, croque croissant and Yummmm bun.[14] A Montréal, Canada bakery named their version of the fried pastry The Cronetto,[15] which includes sweet custard piped inside. In July 2013, Dominique Ansel Bakery launched a series of charitable campaigns with their Cronut product to benefit the Food Bank for New York City.[16] The campaign The Cronut Project, sponsored by Dominique Ansel and three interns at BBH benefited Food Bank for New York City by raising over $6K in just 6 days with only 12 Cronuts. [17] http://en.wikipedia.org/wiki/Cronut

• published: 16 Aug 2013
• views: 1