July 18, 2013
Cronuts, a cross between a croissant and a doughnut, are the hottest dessert commodity in New York this year. This sinfully indulgent treat consists of a flaky, buttery croissant-like dough that's deep fried doughnut-style then filled with cream and finally glazed. Wowza!
If you can't survive the long line outside of Manhattan’s Domnique Ansel Bakery, where the cronut was created by French pastry chef Dominique Ansel, you're in luck. The Daily Meal's cook editor, Anne Dolce (how fitting that her last name means sweet in Italian!), has figured out how to make these crazy delicious cronuts at home.
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