A good friend in Chicago told me about the cronut craze and now I want to know more about it. There’s a doughnut place that I haven’t tried yet, called Glazed and Infused and they’re making cronuts, as of next week! I hope to go to one of their four locations in Chicago soon.
I also found a few amazing photos and a description on the eater.com. “The cronut — the croissant-doughnut hybrid — has taken the food world by storm, and Eater National rounds up nine cronut imposters around the world. And since “cronut” is trademarked by NYC’s Dominique Ansel, people are coming up with names like “doissant” and “cronot.” [-EN-]”
[Photo: mylastbite / Instagram]
Roxana Jullapat’s Cronots
Pastry chef Roxana Jullapat of Cooks County in LA made what got called “cronots” on Instagram, although it seems like they were for a private tasting and not for sale. Yet: Los Angeles Magazines notes, “Jullapat won’t be throwing them on the menu until she feels her recipe is perfect.”
The Pillsbury Salted Caramel Crescent Doughnut
Here’s an example of the cronut at Dominique Ansel Bakery.
So far, Seattle does not have any bakeries with cronuts. It looks like I’ll need to go to Chicago or New York soon!