Dominique Ansel Bakery’s Infamous Cronut
Happy National Doughnut Day! So we’ve been out of the country for roughly the past 9 months, and we definitely feel out of sync with current American culture. We’ve definitely missed out on doughnuts, and most American food trends. It was just yesterday that we learned of the latest food craze sweeping the US (which happens to be doughnut related): the cronut. A cronut, as the name might imply, is croissant dough shaped like a doughnut, and then fried (which is apparently extremely difficult). The confection was first created at the Dominique Ansel bakery in New York City, and every day’s fresh batch draws a huge crowd. The cronuts sell out so fast there is something of a gray market springing up around the coveted cronut (only 200 are produced per day), and many are resold to cronut fans at inflated prices. You can try your hand at diy cronuts with ready-made croissant dough. Of course, along with a meteoric rise to fame, there is a backlash. Only in America!
Eating The World 