Have you heard of the new pastry that New Yorkers crave about? The cronut, a mix between the croissant and donut, was invented by French pastry chef Dominique Ansel (who spent seven years at Fauchon) and draws crowds (up to 40 minutes of queue!) in his shop in Nolita. Today, the cronut crossed the Atlantic to thrill London, where Jennifer Rinkoff spent days to find the perfect recipe in her family bakery in East London . Called “crodough” since the “cronut” is filed, it is made of puff pastry filled with pastry cream, a raspberry or caramel apple crumble.
This new hybrid pastry trend has just to inspire bakers… At the “Duck and Waffle” , the highest restaurant of Great Britain, the “dosant” became the star of their Sunday brunch. A fried croissant topped with sugar, stuffed with lemon whipped cream and chocolate chip, made by Daniel Doherty. The teahouse “Bea’s of Bloomsbury” created the “townie”, a mix between pie and brownie, but also the “duffin “, their must have muffin + donut, which is the pride of the house. It also seems like it is ending up a Starbucks…
