Made with a laminated dough that is similar to a croissant (but not the same, he says), the pastry is proofed and fried in grapeseed oil, then rolled in sugar, filled with cream, and topped with a glaze. He makes only one flavor a month, however. The first flavor when it debuted May 10 was rose sugar with a Tahitian vanilla ganache, topped with a light rose glaze and crystallized rose petals – these sell at $5 a piece. Try ordering that at your local donut shop.
“It surprises me everyday,” e-mails Ansel, who was previously the executive pastry chef at Daniel, one of the few Michelin 3-star restaurants in Manhattan. “I hope it brings a little more attention to the pastry world, and inspires other chefs to be creative. The creativity – that's the most important part – has to continue. And that's the future of not just the Cronut, but of everything.”
His namesake Soho bakery is surrounded by some of the most expensive boutiques and restaurants in all Manhattan, and his other creations include guava lime and almond bourbon macarons, strawberry frasier pastries, and chocolate caviar tarts. Local resident celebs have been clamoring for Cronuts, as well.
Model Heidi Klum waited 2 weeks for her first taste, and then tweeted her Cronuts proudly – twice. Singer and actress Emma Roberts reportedly tried cutting the line for a Cronut, but was rebuffed by the bakery’s hired security.