December 10, 2013
Get your hands (and your tastebuds) on a Cronut if you can! We have the low-down on where you can grab one (or 10)!
There is only one official Cronut maker, namely Dominique Ansel of the Dominique Ansel Bakery in Soho. Named by Dessert Professional Magazine as one of the “Top 10 Pastry Chefs in the United States”, Ansel learned the art of making pastries from his father in Paris and has served as Executive Pastry Chef at famed restaurant Daniel.
Trademarked both nationally and internationally, all Cronuts are made in house by a process that can take up to three days, but are devoured in mere seconds due to their exquisite taste. Consisting of specially laminated dough, the cronut is first proofed and then fried in grapeseed oil and flavored in three ways: 1. Rolled in sugar, 2. Filled with cream, and 3. Topped with a glaze. Some of their flavors have been: Rose Vanilla, Lemon Maple, Blackberry Lime, Coconut, Fig Mascarpone, Apple Crème Fraiche, and Salted Dulce de Leche.
Dominique Ansel Bakery
189 Spring St.
New York, NY
Cronuts are so in demand that they usually sell out in the morning. The good news is you can pre-order two weeks ahead for 6 or less cronuts, and a month out for more than 50 pastries.
Always up for the challenge of outdoing himself, Dominique recently created another dessert likely to make itself a household name – the Frozen S’more. How early will you need to get up in the morning to get your hands on one of these baby’s?
In the mood for some top-shelf desserts? Hop on a Seastreak ferry to satisfy that craving. We have lots of departures scheduled to and from the city, and we know you’ll love the ride!
Sea you soon,
The Seastreak Family
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Filed Under: Cronuts
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