Part croissant, part donut, the hybrid pastry has become a buttery, sugary phenomenon in New York City!!!!
Vogue magazine has declared 2013 the summer of the CRONUT!!!!!
The brainchild of Paris-born chef Dominique Ansel, the pastry is made from laminated dough similar to a croissant, proofed, and then thrown in the deep fryer.
Official Launch Cronut Flavour:
The Cronut debuted in a pink haze of Rose Vanilla made with rose sugar, Tahitian vanilla ganache, and a rose glaze topped with crystallised rose petals.
teen-i-am: Yummy…cant wait to taste it.