Dominique Ansel, The Cronut and no VIP's here...
- Aug 19, 2014
- 3 min read
There are two types of people in this world, those that have had the cronut and those who have not. I am proud to say that I am in the elite and priviliged side that can say with great pride, I have had a cronut. Or 4. Go ahead and judge me, I do.
What the hell is a cronut? What's wrong with you to ask such a question! Ever since this bomb full of flavor (and fat, let's be honest) made it's debut, it's been more places around this world then most of us can claim. The cronut probably needs it's own passport by now.
This delicious "breakfast" item is a hybrid between a croissant and a donut. What a wonderful thing to wake up too. And I mean wake up at the butt crack of dawn like a damn farmer. You see, they only make what they are able too, which is about 350 per day and they sell out within a few, no a couple of hours. Dominique Ansel opens at 8:00am on the weekdays and 9:00 am on the weekends and people start showing up as early as 5:00am to wait in line for these little treasures. Don't get all excited thinking that you are going to get a dozen and impress a couple of your most important friends, due to the high demand, people are only allowed to purchase 2 at a time.
There is a whole page on Dominique Ansel's website explaining the "how to's" on going about securing yourself some cronuts
Dominique Ansel is one of the most amazing pastry chef's to have ever hit the scene and I consider him to be something kind of like The Statue of Liberty, he is a gift from France. Thank You France!
Living in NYC, you get used to seeing the celeb's pass by us peasants to skip any and all lines to whatever the hot new thing is. Not here. Dominique does not play favorites. Everyone has to wait in line, which makes me love this man even more.
The day I went, the flavor was fig and mascarpone. Which immediately had me thinking he must have known that I would be there because figs are one of my most favorite things to eat in this world, in any capacity. (I tend to lose focus if things aren't about me...)
Biting into a cronut is almost a sensory overload, it's crispy on the outside from being fried and then covered in a dusting of sugar and the inside has chewy layers and layers of buttery croissant dough but mixed up with the texture of a donut. It's the happiest bi-polar thing you could ever eat. As I sunk my teeth into it, the creamy mascarpone filling and fig preserves oozed all over my taste buds, happy happy taste buds.
If you just cannot commit to waking up at the butt crack of dawn, don't you worry your pretty little head. Dominique is so much more then the cronut. The display case of pastries will have you drooling all over yourself and his DKA (Dominiques Kougin Amann - pronounced Queen Ahhmahn) is worth going for alone. It's basically a croissant-like dough with a caramlized crunchy crust. What this man is able to do with dough is nothing short of a dough miracle.
Good phucking morning indeed!
Viva La Dominique!
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