Here it is again, ungracefully cut into quarters.
The flaky, donut-shaped, vanilla cream filled indulgence sells for $5 and has been selling out within half an hour after the bakery opens.
Engineered by pastry chef Dominique Ansel, the cronut is a croissant/doughnut hybrid made with sheets of pastry dough that have been proofed and fried. It’s crispy and sweet on the outside, creamy on the inside.
Flavors change monthly, with lemon maple and dulce de leche slated for June and July.
If you don’t get one, chill. And definitely don’t flip anyone off. Seriously, that’s so rude!
It is not okay to flip off our baristas because we are out of cronuts. Wtf!
— Dominique Ansel (@DominiqueAnsel) May 15, 2013
Tip: Arriving at 7:30-45 am on a weekday is a good bet you’ll get a cronut as well as a seat inside. (When we arrived at 7:35 am this morning, for example, there was hardly anyone in line, but after 8:30 am they were sold out).
Dominique Ansel Bakery
New York, NY (South Village)
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