Believe the hype; the Cronut
is here and it is everything we dreamed it could be.
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Sicilian lemon Cronut? Dear God, please
yes!
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This love-child of croissant and donut, this pastry aufheben,
was brought into the world by Dominique
Ansel, at his eponymous New York bakery;
where New Yoikers
queue round the block for Cronuts each and every morning.
Essentially, a donut with croissant
style layers, the air between
the layers adds a lightness
that a standard
donut can lack; and that the outside
forms a slight
crust makes the Cronut a complete textural
revolution.
This means the buttery richness,
also inherited from its French
Mother’s side, is distributed through
the layers; not just in one stodgy
butterball.
The Sicilian lemon cronut, from the Wild Wood cafe on New Oxford street
(“Yes, we have Cronuts”), adds an Italian
bent to this already cosmopolitan
treat with tangy frosting and refreshingly light lemon cream filling.
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Wild Wood Cafe. Damn,
this place is
tasteful.
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While bakeries who served imitation
Cronuts (Doissants?) in America were served legal papers for intellectual property
infringement, the Atlantic
Ocean forms a legal shield
which makes London
the place to get Cronuts
right now. So get them. Right now!
Five Cronuts out of Five!
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The Cronut melts in your mouth as though you have eaten nothing at all...
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...But you have eaten something:
A donut that they’ve found a way to smuggle
more butter into.
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Jesus, even Greggs are doing Cronuts!
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