I have yet to consume a Cronut, but my friend Wendy Chan did, and she was kind enough to file this dispatch from the front lines of food faddery in Soho. Take it away Wendy . . .
While grocery shopping at Stew Leonard’s this summer, I walked past the bakery where samples were passed out for a taste of their new product, a croissant donut. The bakery team there claimed this new hybrid is made from 162 layers of butter and dough, deep-fried to golden perfection. I knew this “Cro Do” was a copycat product, but I would not miss a chance to try it.
It did taste pretty good, still piping hot. I was sold. Frankly, butter makes everything taste good! Deep fried? Darn it! Irresistible! It’s retailed at $3.99 for two. I bought half a dozen to share with friends that evening. No line, no fuss.
My daughter ,Veronica, had already introduced me to the original Cronut, created by Dominique Ansel, but it didn’t impress me. But then, it was frozen overnight, as a thoughtful gift of love, (well, she had to get up early to stand in line for it) so it was not a fair verdict. (more…)