Cronuts were an instant hit the moment it was launched at Dominique Ansel Bakery in May 2013, and it's fame quickly spread around the globe. There are numerous copycats around the world, including in Singapore, but the real McCoy is only found in this little bakery in New York City.
1 World Trade Center, Fulton St, New York
I was so excited, I didn't sleep well the night before.
Got up before dawn, bundled up and stepped onto the streets of NYC on a -5°C November morning. Starting from the Financial District, I headed north along Broadway Avenue.
It's an interesting 30 minutes leisurely walk to Dominique Ansel Bakery which is along Spring Street (#189) and near the junction with West Broadway Avenue.
The shop front of Dominique Ansel Bakery is understated and simple, so it is easy for first time visitors to miss it, especially when there is no queue of customers out at the front.
I actually walked way passed it this morning (as there was no queue) :-P
Inside Dominique Ansel Bakery. Bright, warm, neat and simple.
The cronuts are made fresh at the bakery everyday.
Each cronut is finished by hand, one at a time. The first step is to roll the deep fried cronuts in sugar.
The pastry chef then fills each cronut with cream.
The final step is to lay a sugar glaze topping on the cronut.
Besides cronuts, Dominique Ansel Bakery makes a wide range of interesting cakes and pastries.
Now, back at the ordering counter.
"May I have your cronuts, please?"
"How many would you like?"
"What flavours do you have?"
"We have just one flavour." (Actually, Dominique Ansel Bakery fills their cronuts with many different flavours but only serves one flavour a month.)
"I'll have one cronut then. Thanks."
The cronuts are packed in this signature cheery yellow Dominique Ansel Bakery cardboard box.
Walked to the back of the cafe with our yellow box in hand and we found ourselves in the bright and sunny "Garden".
The fabled cronut at USD5.44 each.
Looked like a doughnut with the hole in the centre.
Browned and crispy outside like a croissant, and layered like a milli crepe cake.
The layered sheets of fried croissant dough were crispy and flaky outside while inside it was airy like an accordion.
My first bite of cronut.
The cronut had a crispy outside, while inside it was chewy and slightly moist. The pastry tasted buttery and slightly sweet from the cream filling and sugar. Though the dough was fried, it was not greasy at all.
The cronut is indeed a likable pastry.
If you are in New York City, do try this legend which TIME magazine named one of the 25 Best Inventions of 2013.
Restaurant name: Dominique Ansel Bakery
Address: 189 Spring St, New York, NY
Map: http://bit.ly/CronutsAnsel
Hours: 8:00 am to 7:00 pm
Date visited: 20 Nov 2014
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