Cronuts have been all the rage in the foodie world and beyond for the past year. (If you aren’t familiar with this hybrid baked delicacy, it’s a croissant–doughnut pastry trademarked by chef Dominique Ansel of Dominique Ansel Bakery in New York City.)
We here at Broke But Bougie spoke openly about our feelings regarding the Cronut in an episode of 5 Thing Friday:
I’ll be the first to admit that I thought the Cronut was a passing fad. A “flash in the oven,” if you will. But ladies, it’s been almost a year since this little sweet burst onto the pastry scene, and with droves of bakeries coming up with dupes for this delicacy each day, it doesn’t look like the Cronut (or versions thereof) will be going anywhere anytime soon.
This past week, I got to try one!
No, it wasn’t the original from the Dominique Ansel Bakery in New York City. (Someday?!) This version was from a little bakery here in San Diego, called Nutmeg.
I first experienced this adorable local cafe on a recommendation from Katlin. Then, on her lunch break last week, Kaitlin was kind enough to bring me back the knock-off house version of the Cronut. Let’s just say it made my Wednesday afternoon!
First of all, it tastes exactly like the name would suggest — a croissant and a donut. It’s neither completely one nor the other. It’s lighter and less sweet than a traditional donut, and crunchy and flakey like a perfectly baked croissant.
It was quite delicious and perfectly balanced the spiced tea I was drinking that afternoon, but — I can’t imagine standing in line for hours just to get my hands on one. However, I do love anything sweet. … Maybe those New York City Cronuts have something I’m missing. For now, though, I’ll stick to the ones at Nutmeg.
Have you tried a Cronut? Have you tried making your own version at home?