Dominique Ansel Bakeryrsquos Cronut is made from a special recipe combining doughnut and croissant ingredients

Dominique Ansel Bakery’s Cronut is made from a special recipe combining doughnut and croissant ingredients.

Sweet Trends: Cupcakes, Cookies … and Cronuts

While Cronuts make headlines, traditional items — smaller and healthier — gain steam

Stew Leonard’s has produced a knock-off of the Cronut, a hybrid doughnut and croissant that has taken Lower Manhattan by storm.

The trademarked Cronut, created by Chef Dominique Ansel, owner of Manhattan’s Dominique Ansel Bakery, is not just croissant dough that has been fried, the bakery points out in promotional materials.

It’s made from a special recipe mixing some of the ingredients of a doughnut and a croissant in different proportions. Weighing 100 to 110 gr

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