Anybody try cronuts?

[brainhulk]

i'm gonna go buy one today (knock off cronut) after I get off work. Any good?

 

[Juddog]

I haven't tried a cronut before, but I have a bronut for you if you're interested.

 

[Genx87]

I am going to make cronuts one of these weekends using croissant dough and my deep fryer.

 

[lozina]

i'm gonna go buy one today (knock off cronut) after I get off work. Any good?

would be interesting to compare the knock-offs to the real deal. But getting the real one is such a pain in the ass.

 

[The Boston Dangler]

what the hell are you talking about?

 

[ethebubbeth]

Karl's Bakery in AZ has started selling Kronuts (I'm assuming the naming is to get around the Cronut trademark) and they are delicious. However, since they take two days to make they are expensive at $2.50 each. Therefore, I don't see myself purchasing many.

 

[slayer202]

I was going to try and get one last week, but fuck coconut

 

[Rudee]

No, but I had a Chinese doughnut for the first time today. Thought it was 'meh'.

 

[AznAnarchy99]

No, but I had a Chinese doughnut for the first time today. Thought it was 'meh'.

Ahh the oily goodness of a chinese doughnut

 

[MiniDoom]

Anybody try search?

 

[andylawcc]

a "chinese donut" is nothing like the western counterpart, i enjoy both for different reasons.

anyway, i had a Cronut knock-off in LA. It's pretty good, but not gonna pay 3-4 bucks for it again.

 

[andylawcc]

for ppl in LA

http://la.eater.com/archives/2013/08/13/12_cronut_copycats_around_los_angeles_mapped.php

 

[Oyeve]

Hell no. I work a few blocks from the place in soho that made em and the lines are so hipster-douche long. My friend went this weekend and was on line for 2+hours only to be hugely disappointed. I will wait until entenmanns makes em!

 

[brainhulk]

Got the cronuts yesterday. They were pretty good. Not worth $2.50 each though

 

[Kaido]

i'm gonna go buy one today (knock off cronut) after I get off work. Any good?

My buddy did, waited like 3 hours in NYC. Said it was awesome.

 

[Ns1]

for ppl in LA

http://la.eater.com/archives/2013/08/13/12_cronut_copycats_around_los_angeles_mapped.php

here's my review + pics (xposted to another board)

coworker brought in some Cronuts from Frances. She picked them up at like 8am and we had them by 10am so they were pretty damn fresh.

They are considerably crispier in the morning vs consuming them later in the afternoon. I had the original, and for me they reminded me of something in between a donut/croissant/cream puff. For me, it was least like a croissant and most like a donut. Definitely a lot crispier than I was expecting, but I guess that's where the croissant comes in.

Anyway, good enough but greater than the sum of it's parts? I don't think so. At 5 bucks a pop or w/e, I'll take a croissant AND a donut plz.

I will say, however, that the wifey loved it.

 

[Ns1]

Hell no. I work a few blocks from the place in soho that made em and the lines are so hipster-douche long. My friend went this weekend and was on line for 2+hours only to be hugely disappointed. I will wait until entenmanns makes em!

Got the cronuts yesterday. They were pretty good. Not worth $2.50 each though

My buddy did, waited like 3 hours in NYC. Said it was awesome.

"croissants + donuts" in LA =/= "cronuts" in NY.

Cronuts refers specifically to the inventor of this, who has a recipe that she perfected. IMO the others are just copycats trying to cash in on the hype.

http://dominiqueansel.com/cronut-101/

What is a Cronut™?
Described by many as a half croissant, half doughnut — this pastry hybrid by Chef Dominique Ansel is taking the world by storm. After its launch on May 10, 2013, Cronut™ fans spanned the world from Berlin to Singapore, making it the most viral dessert item to date.

Please eat Cronuts™ immediately as they have a short shelf life. And if you do cut, please use a serrated knife, so as not to crush the layers. Never refrigerate these treats as the humidity from the refrigerator will cause them to go stale and soggy. Since Cronuts™ are filled with cream, we do not recommend serving them warm.

The Makings of a Cronut™…
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™ is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronut™ is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. Cronuts™ are made fresh daily, and completely done in house. The entire process takes up to 3 days.

There is only one flavor of Cronut™ every month. The inaugural flavor in May was Rose Vanilla, and for June it is Lemon Maple. In July, we introduce the Blackberry Cronut™.

 

[andylawcc]

^
insert /wegotabadasshere

 

[Ns1]

^
insert /wegotabadasshere

the internet badass posted photos so w/e =P

 

[andylawcc]

hehehe, i forgot which one my coworker brought, but it was from J-town. It's good, but again, not gonna go out of my way to get it... especially when it's 3-4 bucks a pop

 

[Ns1]

hehehe, i forgot which one my coworker brought, but it was from J-town. It's good, but again, not gonna go out of my way to get it... especially when it's 3-4 bucks a pop

did it look just like the photos I posted? if so, jtown = frances

 

[Kaido]

I am officially on Team DKA now. Same idea as a Cronut (same bakery, newer pastry design), but using a muffin/popover format instead. Sweet going down with a massive, delicious buttery aftertaste.

 

[pete6032]

what the hell are you talking about?

You're not really from Boston are you?

 

[Carson Dyle]

Three years later, has the cronut fad run its course? I'm betting the lines are just a little bit shorter now. How long did it last? Six months? Three?

 

[Kaido]

Three years later, has the cronut fad run its course? I'm betting the lines are just a little bit shorter now. How long did it last? Six months? Three?

They sold out at about 11am today...they are still popular enough to sell out on a daily basis, but no one is really waiting in line for them anymore. Also, the DD version is terrible.

To me as a food-lover, it's a blast when someone invents something new that is really good. Like their DKA is basically a popover muffin, but with croissant layers & layered flavors...it starts out like a thick, sugary crusty pastry, and then turns into buttery bliss. Not your typical Krispy Kream or Dunkin Donuts donut, you know? In this case, like the cronut, it's more about combining existing ideas, but executing it really well.