The story of the cronut

– What ever happened to the mysterious cronut?

What is it about food that makes the world go berserk? From the invention of bread to a new experimental flavor of doritos, people enjoy discovering and trying new ways to satisfy their hunger. It comes as no surprise that the “cronut” has become a very popular item over the last year.

In the most basic of definitions, the cronut is part-croissant, part-donut. Like a donut, it has a round shape with a hole in the middle, mixed with the flakiness and texture of a croissant. The croissant-like dough is first fried in grapeseed oil and then flavored by being rolled in sugar, filled with cream, or topped with glaze. These treats are made fresh daily and preparation for them takes about 3 days – according to the mastermind of the dish himself.

That mastermind would be Dominique Ansel. This French chef has quickly become one of the most famous in all of the United States with the invention of the cronut. While winning numerous awards not only for the cronut but for his bakery in general, the cronut was also listed on the “25 Best Inventions of 2013” by Time magazine.

“I think they’re a fantastic idea and I can’t wait to try one.” former chef-turned-teacher Kevin Schachter said.

Perhaps one day everyone can follow in Mr. Schachter’s footsteps and try their first cronut as well.