What’s a cronut and where can I get one?

A good friend in Chicago told me about the cronut craze and now I want to know more about it.  cronut at Glazed and Infused There’s a doughnut place that I haven’t tried yet, called Glazed and Infused 532248_430206790328407_1534010978_n 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-]”

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[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.”

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[Photo: Pillsbury]

The Pillsbury Salted Caramel Crescent Doughnut

Want to make cronut imposters using all-Pillsbury ingredients? Sure, why not.SFist also did a take using premade dough.

Here’s an example of the cronut at Dominique Ansel Bakery.barber-casella

Don’t flake out. Photo: Courtesy of 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!

Please feel free to tell me real people read my blog and not just spammers comment! Cheers!