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The Cronut Craze

WTOP Staff | WTOP_Web_Team@wtop.com

June 5, 2013, 4:21 PM

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The latest culinary craze sweeping America is the Cronut. The croissant-doughnut hybrid is a creation of pastry chef Dominique Ansel of Dominique Ansel Bakery in New York. Chocolate Crust, a D.C. bakery, now is making and selling its version of the creation dubbed the Doissant. (WTOP/Lindsey Welling)
WTOP/Lindsey Welling
The finished Doissant has a hazelnut pastry filling, Anise flavored frosting and is topped with toasted pistachios. (WTOP/Lindsey Welling)
WTOP/Lindsey Welling
Robert Cabeca pulls trays of Doissants from the proofer where the dough rises before being deep-fried. (WTOP/Lindsey Welling)
WTOP/Lindsey Welling
The Doissants are then ready for the deep fryer where they're transformed into a fluffy pastry.(WTOP/Lindsey Welling)
WTOP/Lindsey Welling
Fresh out of the deep fryer, Robert Cabeca rolls the sides in crystallized sugar with Anise for decoration and flavor. (WTOP/Lindsey Welling)
WTOP/Lindsey Welling
The local creation differs from the original in that it starts with chocolate croissant dough and incorporates a number of other flavors. (WTOP/Lindsey Welling)
WTOP/Lindsey Welling
The latest culinary craze sweeping America is the Cronut. The croissant-doughnut hybrid is a creation of pastry chef Dominique Ansel of Dominique Ansel Bakery in New York. (WTOP/Lindsey Welling)
WTOP/Lindsey Welling
Chocolate Crust, a D.C. bakery, now is making and selling its version of the creation dubbed the Doissant. (WTOP/Lindsey Welling)
WTOP/Lindsey Welling
Food Cronut Craze This June 3, 2013 photo shows a worker putting dough through a roller to make Cronuts, croissant-donut hybrid, at New York's Dominique Ansel Bakery in New York. The bakery makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
AP Photo/Richard Drew
Bryan Yong, Kaycie Luong, Cronut This June 3, 2013 photo shows Bryan Yong, left, and Kaycie Luong, from Sacramento, Calif., as they eat their Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery, in New York. (AP Photo/Richard Drew)
AP Photo/Richard Drew
Food Cronut Craze This June 3, 2013 photo shows a sold out sign displayed beside the Cronut offering, on the chalkboard menu at Dominique Ansel Bakery, in New York. Ansel makes only 200 to 250 Cronuts, a croissant-donut hybrid, every morning and has been selling out within an hour. (AP Photo/Richard Drew)
AP Photo/Richard Drew
Food Cronut Craze This June 3, 2013 photo shows customers lining up outside New York's Dominique Ansel Bakery to purchase Cronuts, a croissant-donut hybrid, in New York. Chef Dominique Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
AP Photo/Richard Drew
Dominique Ansel This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
AP Photo/Richard Drew
Dominique Ansel This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
AP Photo/Richard Drew
Dominique Ansel This June 3, 2013 photo shows a baking crew making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
AP Photo/Richard Drew
Dominique Ansel This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
AP Photo/Richard Drew
Dominique Ansel This June 3, 2013 photo shows chef Dominique Ansel making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
AP Photo/Richard Drew
Dominique Ansel This June 3, 2013 photo shows chef Dominique Ansel, left, making Cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
AP Photo/Richard Drew
Dominique Ansel This June 3, 2013 photo shows a pastry worjer boxing cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
AP Photo/Richard Drew
Dominique Ansel This June 3, 2013 photo shows chef Dominique Ansel making cronuts, a croissant-donut hybrid, at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour. (AP Photo/Richard Drew)
AP Photo/Richard Drew
Dominique Ansel This June 3, 2013 photo shows chef Dominique Ansel, left, boxing cronuts, a croissant-donut hybrid, as customers line-up to purchase them at the Dominique Ansel Bakery in New York. Ansel makes only 200 to 250 Cronuts every morning and has been selling out within an hour.(AP Photo/Richard Drew)
AP Photo/Richard Drew
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