The Good Lord Has Come and It is Called the Cronut
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A lovely morning in NYC with a cup of home-made pour over coffee in my right hand.
But, alas, my left hand feels empty. It too wants to hold something—don't we all.
Ladies and ladies, feast your eyes upon the cronut.
Yes, the cronut.
It is the masterpiece invention by the chefs at the Dominique Ansel Bakery, and it is exactly what the name sounds like: a hybrid croissant-donut. According to Grub Street, "each one of these puppies is made from pastry dough that's been sheeted, laminated, proofed, then fried like a doughnut and rolled in flavored sugar. But that's not all: Cronuts-to-be are also filled with a not-so-sweet Tahitian vanilla cream, given a fresh coat of rose glaze, and bedazzled with rose sugar."
The D.A. Bakery sold out of the cronuts in a record 35 minutes this morning. Sorry sugar addicts—we'll need to wait to feast another day.