Addiction? Possibly. Somehow I ended up waiting in a line outside of Dominique Ansel Bakery… again. This month’s Cronut flavor is Sweet Clementine Ricotta and it was delicious! A little bit on the Cronut:
The Makings of the Cronut™ Pastry…
Taking 2 months and more than 10 recipes, Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough which has been likened to a croissant (but uses a proprietary recipe), the Cronut™ pastry is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut™ pastry is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. The Cronut™ pastries are made fresh daily, and completely done in house. The entire process takes up to 3 days.
And of course, how can one leave without also getting the cookie shot, a soft chocolate chip cookie cup filled with vanilla milk and inspired by the classic American pairing.