Right Now: The Cronut (and “Cro-Not”)

Half croissant, half doughnut.

Ever since its launch on May 10th, 2013, this genius creation by Chef Dominique Ansel has been charming taste buds worldwide with its perfectly flaky layers of dough and unusual flavor combinations. The secret? According to Chef Ansel, the Cronut is “first proofed and then fried in grapeseed oil at a specific temperature.”

Life is too short- embrace this crossbreed craze. If you can’t make the trip to Dominique Ansel’s Bakery on Spring Street in New York, try the “Cro-Not,” which is available for a limited time at The Gallows in Boston’s South End.

The Gallows | 1395 Washington Street, Boston, MA 02118 | thegallowsboston.com 

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One thought on “Right Now: The Cronut (and “Cro-Not”)

  1. Hello. Excellent job. I did not expect this. This really is a superb articles. Thanks!

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