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Croissant/Doughnut Combo Does Big Box Office In New York City

May 23, 2013: 12:00 AM EST
A hybrid confection concocted just weeks ago by a famous New York City pastry chef, the “cronut” has caught the attention of foodies, food writers and big media, and is selling faster than they can make them at Dominic Ansel’s Soho Bakery. The cronut – a marriage of the croissant and the doughnut –  is made from sheeted pastry dough and deep fried. It actually looks like a tall doughnut on the outside, but the inside reveals flaky layers. The $5 pastry is stuffed with vanilla cream, rolled in sugar and topped in icing. According to food writer Julie Zeveloff, the cronut she tried – a few hours out of the oven – was a little gooey, but “pretty good”.
Julie Zeveloff and Kevin Smith , "We Tried The Half-Doughnut, Half-Croissant Pastry That New Yorkers Are Going Crazy For: Here's The Verdict", Business Insider, May 23, 2013, © Business Insider, Inc
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