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One Man’s Cronut Is Another Woman’s Dosant

One Man’s Cronut Is Another Woman’s Dosant


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By now, pretty much everyone knows what a cronut is. Its creation in early May by pastry chef Dominique Ansel has set off a spark of hunger for the croissant-donut hybrid in New York City, and now the rest of the country is talking about this genius pastry creation.

If you live in Worcester, Mass., though, and are a loyal patron to chef Alina Eisenhauer’s Sweet Kitchen & Bar, you may have been enjoying this creation since 2008. Eisenhauer, a past competitor on Food Network competitions like Chopped and Cupcake Wars, has had her own version of the cronut — the dosant — on her menu for years, and she’s not too worried about the recent competition from the south.

Click here to see Chef Alina Eisenhauer's Dosant Recipe

Eisenhauer created her version of the pastry just like how many other chefs come up with crazy and often famous dishes: by trying not to waste food. Left with scraps of croissant dough from her bakery, she decided to start rolling it into little balls and deep-frying it to serve alongside a dipping sauce. The dish is a popular order at her restaurant, with loyal fans calling it the French Donut, and they’re constantly switching up the way they serve it, featuring the classic, chocolate-filled dosants with a caramel dipping sauce, and peanut butter-filled ones with a Concord grape dipping sauce.

When asked what she thought about all of the hype surrounding the New York City version, her response was hardly one of jealousy or anger.

"Of course they’re getting the press — they’re in New York," Eisenhauer told The Daily Meal, and then further elaborated that it doesn’t bother her that her New England restaurant isn't as exposed to the media as say, an establishment like the Dominique Ansel Bakery is.

What matters to Eisenhauer is that her food tastes good, and that goes for the dosant, as well. Seeing as we recently made our own version of the cronut at home, we asked her if she had any tips for the home cook who most likely didn’t have extra croissant dough lying around.

"Don’t mess with puff pastry, because it absorbs too much fat. [If you’re short on time or don’t want to make your own], try buying premade croissant dough, which is definitely sold at Whole Foods," she told us, "and always serve them warm."


Caleb Drummond, 'Pioneer Woman' Ree Drummond's nephew, arrested for DUI

“The Pioneer Woman” Ree Drummond’s nephew, Caleb Drummond, was arrested on Saturday for allegedly driving under the influence, just one month after he was involved in a collision between two firetrucks on her family's property.

The 21-year-old was arrested on April 17 early that Saturday morning. According to documents from the Osage County Jail in Oklahoma obtained by TODAY, Caleb was charged with driving under the influence, carrying a firearm while being arrested for a DUI and transportation of an open container. He was released later that afternoon.

The investigation is still ongoing and it will be the district attorney’s decision whether or not to charge him.

TODAY has reached out to Drummond for comment on her nephew's arrest, and we will update this post if we hear back.

News of his arrest comes just one month after Caleb and Ladd Drummond were involved in a collision of two firetrucks on the family ranch in Pawhuska, Oklahoma on March 10. The two trucks crashed head-on, according to an accident report from the Oklahoma Highway Patrol.

The two men were driving their own firetrucks to battle a nearly 1,000-acre brush fire on their property along with other ranchers and volunteer firefighters, Jerry Roberts, the director of Osage County Emergency Management, told TODAY.

Caleb was taken to the hospital in critical condition with reported injuries to his “head, trunk internal, arm and leg” while Ladd waived treatment at the scene.

The following day, Drummond shared an update on her nephew and husband, thanking fans on Facebook for their prayers.

"Caleb and Ladd are in the hospital, but we think they will both be okay,” she wrote. “As a family we are giving thanks today, knowing things could have been much worse. Thank you all for your love and kindness. It means a lot."

Drummond gave a lengthier update five days after the crash, writing a blog post on March 15 which detailed the aftermath, including the health status of her husband.

"Ladd was stiff but able to walk around immediately after the accident, so he refused medical attention," Drummond, 52, explained. "This was partly because he wanted the paramedics to focus on Caleb, partly because he was still a little stunned by the accident, and partly because cowboys don’t like to admit when they’re hurt."

While her nephew's injuries were initially reported, she revealed in the post that her husband “broke his neck in two places – and evidently one of the two fractures was very close to being catastrophic.” The 52-year-old rancher underwent surgery following the crash, requiring him to wear a neck brace.

Thankfully, the family seems to be in good spirits after the incident, despite some of the changes. One month following the crash, Drummond’s oldest child, 23-year-old daughter Alex, and her youngest, 17-year-old son Todd, gave fans of the family an update on their father and cousin on their recovery from injuries they sustained from the crash.

"A lot of people are asking how our dad is," Alex said of their dad in an Instagram video. “He's doing a lot better. He's recovering, and he's starting to get back into ranch work.”

Alex continued, telling viewers, “His mobility is a little limited right now. But he's still able to hang."

As for Caleb, Todd said he was "doing good," adding, "He's pretty much all healed up and back to his normal life."


Woman Claims We've Been Slicing Cake Wrong—Here's the Proper Way to Do It

A celebration isn't complete without a cake: birthdays, weddings, leaving parties and graduations all require something sweet.

Although it's common for the guest of honour to cut the first slice, it turns out the traditional method of dividing up a cake might be wrong.

A woman called Tiarna Eaton shared a clip to TikTok after watching a video that claimed to show the proper way to dish out slices.

She wrote: "Does anyone actually do this? Apparently we have been doing this wrong the whole time."

Tiarna shared a clip from the 5-Minute Crafts channel on YouTube, showing someone preparing to serve up a circular cake.

Rather than cutting triangles from the centre, they make seven cuts, producing 14 slices of cake.

More than 5.4 million people have watched the TikTok clip, as debate raged in the comments over the method&mdashand the resulting slices.

"But they are not all the same size!! The first two are bigger," Sarah wrote.

Another TikToker, Osi.Anna, fumed: "Not every piece has the outside frosting on it though. You need the extra frosting from the sides!"

Agreeing, Deigoba said: "Na man. if I get a piece without icing / frosting down the side I'm gonna be livid."

Hannah posted: "But the pieces aren't equal anymore. I could never."

Dominic Beard895 wrote: "Well that's just not a big enough piece!! No no no no."

Some commenters swore by the cake slicing hack, however. Caitlin Black wrote: "We did this at the bakery I worked at. Works a treat."

Clearly converted, Shue Yang posted: "Kinda smart though."

Sunlight declared: "I actually like this and will do it this way from now on! I learn soo much from TikTok."

The method can also be seen on 5-Minute Craft's YouTube page, where the clip is called: "Simple and Delicious Food Tricks From Chefs to Beginners: Dessert Ideas and Party Recipes." The video has been watched more than 2.6 million times.

Another TikTok clip about family celebrations went viral this week, after a father-to-be could not hide his disappointment at his child's gender reveal party.

The family, who live in Australia, had gathered in the back yard for a gender reveal using a giant balloon.

The pregnant woman bursts the huge black inflatable&mdashand pink confetti and tiny blush balloons tumble out.

But her partner seems irritated by the news that they're expecting a girl, as he throws the rest of the balloon on the ground and swears.

The clip has since been viewed more than 470,000 times, with one person calling his reaction "priceless."


Dominique Ansel: 'I don’t want the cronut to kill our creativity'

Dominique Ansel is part pastry chef, part cult leader. He describes a soufflé with unflinching eye contact and drool-inducing detail. His marble-tiled bakery, in Manhattan’s Soho neighborhood, resembles a temple to airy, flaky, crusty idols of pastry.

Yet the world of food blogs, the name Dominique Ansel is almost synonymous with one word: cronut.

This causes Ansel no small amount of pain. The cronut, equal parts donut and croissant, inspired numerous knockoffs and lines of salivating foodies after Ansel introduced the world to it last May. Ansel, by all accounts a serious chef who was nominated this year for a prestigious James Beard Foundation award, has been backed into acting as a stage manager for the flaky, creamy little usurper.

“If you are the first in line, you’ll see me,” says Ansel, who unlocks the door every morning at 8am to dozens of expectant faces. He’s known for urging patrons not to buy cronuts on Craigslist, a corner of which has become a black market for the pastry. Blinding sun, pouring rain, sleet and snow have done little to dissuade fanatics from surrounding the Dominique Ansel Bakery. Staff are known to issue detailed, friendly cronut explainers to the odd tourist who expects to get a cronut any time after 8.30am.

No one is allowed to jump the line, Ansel’s own family included. The only loosened rule in the cronut’s short history: a man, first in line at 4am, carrying an airline boarding pass. His goal: proving he needed a cronut before the bakery opened so he could use it to propose to his girlfriend. Ansel’s team sold him a cronut at 7am, and the man rushed off to his 8.30am flight and, possibly, wedded bliss.

You can guess what it’s like to deal with this kind of thing most days. Though Ansel seems both amused and flattered, his expertise as a chef and business owner doesn’t extend to hijinks like panicky suitors.

Ansel, who spent six years working as an executive pastry chef at Daniel Boulud’s Daniel and helped expand French gourmet food company Fauchon, says “the world of pastries is ripe for exploring. There are millions of things that can be done, hundreds of recipes”. The cronut threatens to overtake his reputation, and Ansel, whipping out airy madeleines and salted caramel eclairs, is determined to not be known just as the guy who came up with it.

“I don’t want the creation” – he calls the cronut “the creation,” as a wry Dr Frankeinstein might have referred to his monster – “to kill our creativity”, Ansel says. “We are actually more known for our creativity than the cronut. And people come because they know we do things that are unusual.”

Thus the burning eyes he lends to his latest invention: the magic soufflé. It never deflates, and the recipe is a secret. Then listen to Ansel’s spontaneous treatise on his latest, frozen s’mores – a confection made of ice cream wrapped in a light wafer inside a marshmallow that is set aflame in front of you – and your mind may wander from hunger.

Dominique Ansel is both a chef and a business owner. Photograph: Thomas Schauer/Courtesy of Dominique Ansel Bakery Photograph: Thomas Schauer/Courtesy of Dominique Ansel Bakery

To find out more about the life after the cronut, we sat down with Ansel in his bakery and spoke about the differences between being a chef and a business owner, growing up poor in France and the importance of giving back. An edited transcript of our conversation follows.

Why did you decide to start your own bakery?

When I first started the bakery, a lot of people were telling me: ‘Do not only do pastries. It’s not going to work. A pastry shop in New York is not going to work. People don’t go for just pastries. You have to have a big lunch menu and ton of sandwiches.’ And I did not really want to listen to anyone.

I had my idea of how I wanted to make pastries and where I wanted to take the pastry world. And I found a way to really give people different perception of what pastries are – it’s not always this really big tall cake that is rich with buttercream and is sweet and spongy. That’s not it. Pastries can be really refined, can be very delicate and creative, artistic. That’s something that’s very important for me.

You grew up in a poor neighborhood in France, and now devote some of your profits in giving back to similar neighborhoods here in the US. Why is that an important part of your business?

I never forgot where I was from. When I was younger, there were days when I was really hungry, when my parents couldn’t afford to buy much food. Sometimes, we had just bread and we didn’t really have much money to buy food. And nowadays, in a big city like New York, people kind of forget because there’s a lot of food, a lot of restaurants, but there is still a lot of people who are hungry in the city. It’s something I don’t forget and will never forget.

When I have a chance to use the passion that people have for my product and I can use it towards something that’s going to do a lot of good for other people, it’s a chance for me to do something good. When I saw that I could help and do something like auctioning cronuts, for example, at a charity auction, I happily did it. It’s a little bit of extra work, but you just donate some of your time and energy to do something. With all the money we raised last year, we fed hundreds of thousands of people between the Food Bank for New York and God’s Love We Deliver auction against hunger. There was one auction where we sold 12 cronuts for over $14,000.

An original Cronut from the New York bakery Dominque Ansel. Photograph: Dominique Ansel Photograph: Dominique Ansel

Do you feel that more businesses should have social missions?

Absolutely, especially when it comes to your city and your neighborhood, you should just look around and see that people have needs and sometimes it just takes for you to be willing to do this extra work to help them. People tend to forget, because you have a decent situation, you always have food, you always have meal with your family, but you forget that people need your help sometimes.

What’s different now that you are a business owner in addition to being a chef?

You constantly have to make decisions and keep improving, training your staff, building a team. I think the biggest difference is that when you are a chef, you mostly focus on working in the kitchen. When you are a business owner, you are more focused on growing your business and the demands of your clients, and especially building a culture of your business. When you are a chef in the kitchen, people always look up to you and they always follow your lead. When you are a business owner, you have more things that you don’t deal with when you are a chef. So building a culture is really having a philosophy on how to deal with things.

For example, when we first had the line outside the bakery, it was very important for me to decide to sell to them and to acknowledge that they were here. So in the morning right now, we pass [out] hot chocolate, fresh baked mini-madeleines, hand-warmers. It’s very important for me to keep focusing on my customers as soon as they get to us, not just when they walk into the shop. It’s not something that a chef would necessarily think about. But as a business owner, you have to take that into consideration.

I saw that on Valentine’s day you passed out roses to people waiting in line.

That’s another example. I like to be close to my customers. They thought of coming early on the cold day [and] I want to make sure they have at least something nice, something sweet from us, just to let them know that we know they are there. It’s cold and I really want to take good care of them.

I also saw you tweet some wishes from your wishing tree. Were you flattered by some of those?

Yea. We did a wishing tree for valentine’s day that we left here inside the bakery and we invited people to just write a wish and put it on the tree. Actually, a lot of people played along and we had some sweet ones.

Many of them wished for a cronut, a product that you recently trademarked. Was that an important decision for you to make?

This is one of those decisions that you make as a business owner, not as a chef. The trademark of the cronut was a very important decision for us. [The trademark application] was a suggestions from a lawyer that cares for us and she suggested this to protect us. As a chef, you don’t really know if you need to do this. We really quickly realized that a lot of small business owners are just bullied by [bigger companies]. If you don’t protect your trademark, they will try to register the name before you do and they will stop you from using your creation.

Exactly. It’s really important for me as a small business owner to stand up and say ‘I am going to protect my trademark.’ This is my creation and I am going to protect it so that I can ensure I can continue making it.

I found it very interesting that when people ask you why don’t you just make more cronuts, you’ve said “You don’t go to a doctor and tell him to make more surgeries.” You emphasize quality over quantity. Is that part of your philosophy?

It’s the same reason that you don’t ask writer to write four times more articles. I want to control the quality of the product. I want to sell people a good quality product for a fair price. A lot of people also ask me, why don’t you sell out to a big factory and make tons of money? But this isn’t about money.

This is what we believe in. It’s not about making tons and trying to sell as many as you can. It’s about making a very good, very high-end quality product and giving people the best experience. It’s not about raising the price for cronuts or selling it for twice more. Would they still sell out? Probably yes. But I don’t want to treat my customers like that. I want them to have a fair price for a fair product. This is what I believe in.

Some people say “Well, what else can you do with a pastry business?” You’ve proven that there is room for innovation and creativity. And you have previously mentioned that you have many more ideas. Why is it so important to stay creative?

I think it’s the same for every field. Knowing that you did something well, it’s not enough for this world. For example, if Van Gogh had only painted one painting and stopped there, no one would know about him. You start a new trend, you really explore your field and you go beyond what you know and what can be done. Beyond what people think can be done. There’s no limit if you are creative, flexible and have imagination. It’s just a matter of really understanding your customer and understanding what they are looking for.

We see it here at the bakery a lot. For example, in the beginning, I made a point to change the menu every six to eight weeks, which is very unusual for a bakery. People would change a menu once, twice a year. We change it very often, as often as a restaurant. In the beginning, people were coming back and were sad not to find the pastries that they saw a month or so ago. But now people come back and they are excited about new items and they are excited about change.

They bring new friends, they bring family here. There is this energy, this willingness to stay open minded and learn about new things that New York has. It’s really an exciting place for a chef to be.

According to Dominique Ansel, New York is an exciting place for a chef to be. Photograph: Thomas Schauer/Courtesy of Dominique Ansel Bakery Photograph: Thomas Schauer/Courtesy of Dominique Ansel Bakery

In our earlier email correspondence, you told me “Never get lazy and let your creation kill your creativity.” Do you also encourage your staff to be creative?

Totally. Yeah. It’s very important for me. It’s part of our culture. I always say I don’t want the creation to kill the creativity. A creation – one of them was a cronut – I don’t want us to stop yet and kill our creativity. We can do a lot more. We can do so many more things and it’s very important for me to have my staff involved in this aspect so I always push them to think out of the box, to think differently. Because they also have ideas. Because they also have different experience and sharing and seeing my staff growing with me, it’s something that is very unique and amazing for me.

You previously helped expand Fauchon into places like Russia, Egypt …

What have you learned from that? Was it different than setting up your own business?

I learned a lot. I’ve learned all the things you should and shouldn’t do. Fauchon’s concept overseas was really copy-and-paste, it was a replica of what it was in Paris, which [in] some places works very well, and [in] some others, not at all. I think for me, it’s very important for business to have a mindful growth but to also understand the market. If I were to open a place, a bakery a block away, it would have to be different. It would have to fit to the neighborhood, to have its own identity and personality. As a business owner you really adapt your concept, your ideas, your product, your service based on the location and your customers.

This is one of the most important things I have learned with Fauchon.

When you first came up with the cronut – there was a lot of attention. How did you feel about all of that attention?

At first, it was a little bit overwhelming. You know it’s not something that we were expecting. The first day that we launched cronut, someone from Grub Streeet came here and took a photo of it and posted it. It was a small article, just like a write-up of something new that we were doing because we always do something new. The same night, they called us and they told us they had increase of traffic of 300%. They technically told us they had never seen anything like this and that we should be ready to get busy.

The first day I made maybe like 35? The second day, I decided to make 50. The first day we sold out in about 15 minutes. The second day in 10. And by the third day, we had a line of about 100 people waiting outside before work by the doors. And that’s how the crazy began. I was really shocked. And we were not ready [laughs] to have a line of people outside the shop. We had very busy lines in the morning before the cronut, but not that amount of people coming for one product. It was something really unexpected.

This was all word-of-mouth advertising.

People often ask, ‘Was it a PR strategy?’ And we are like ‘No, not at all’. There is no PR strategy, there is no PR team, there’s nothing that’s planned. We do things naturally.

I do things that are genuine, with my heart and when I decide to buy few dozen roses to give to our first few customers in line, it’s because I believe that it’s a special day for them. And if I can make it a little more special for them and happier for them, I will do it.

[In the morning], the most exciting part is really being at the register and see people leave the shop, saying goodbye to each other after standing on the line together. They spend time together. They exchange emails. They exchange phone numbers.

You could start a cronut match-making service.

[Laughs] They really become friends. It doesn’t matter where they are from, which part of the world, what part of the city they are from. They talk and befriend each other.

Do you have friends and family ask you for a cronut?

Not all of them, because they know I don’t make exceptions.

They would have to get on the line.

Most of them, friends and family, have actually never tried a cronut. I’ve made rules since the very beginning and I have to stand by them. Everyone, all of my close friends and family, knows that they shouldn’t ask me. My answer would be the same as for everyone: they should wait in the line. That’s something I believe in, fairness for everyone. Good quality product for a fair price and everyone being treated equally.

You had a special Valentine’s Day menu. How did it go?

It was amazing. That was our busiest day so far. And it was also last year. This year we have done everything in pink and we had – and this is very funny – most of our clients are actually gentlemen.

Yes, for Valentine’s Day. For that day, we would see a good 80% of customers that are men. And when they walk into the shop with the hearts, and the cases are all pink, and we’re playing love songs, and there are rose petals all over the floor, it’s all very feminine. It’s not a place where you would expect men to be, but they are all very smiley, and a little bit shy and they ask about recommendations.

At Dominique Ansel Bakery, customers have a variety of treats to choose from. It’s not all about the cronut. Photograph: Thomas Schauer/Courtesy of Dominique Ansel Bakery Photograph: Thomas Schauer/Courtesy of Dominique Ansel Bakery

Well, I guess they have figured out what women have known all along: that the way to the heart is through the stomach.

Do you feel that French have different relationship with food than Americans?

How different would you say they were?

There’s a lot more tradition and roots and history [in France]. France is a little bit more conservative when it comes to food. They know what they like and they like what they know. They don’t like change too much. They like the things they have tasted before. They like French food.

New Yorkers, Americans are completely different. They are a lot more open-minded. They travel a lot more. They are willing to discover new flavors, new textures and just new things from all over the world. That’s why I think New York is one of the most exciting food scenes in the world today. And I firmly believe this, because I’ve had some of my best meals ever in New York.

So what’s next for your bakery?

Well, right now I am writing a book, a cookbook with Simon & Schuster to come out in October of this year. So that’s what’s right now.

And then when it comes to expansion – any healthy and safe business should expand. It should be a mindful growth and it should take into consideration, as I said earlier, the place, the location, the customers, the concept. To me, it’s not just opening something. There should be something really unique and special about it, something that has a heart, something that people believe in.


The Cronut comes to Jo’burg

A magical invention that combines two of the world&rsquos doughy superpowers&ndashthe Cronut is all glazed doughnut on the outside with its sugary crispness, and layered flakiness on the inside à la the croissant.

The one I tasted (there were actually many more in the name of research) at Belle&rsquos Patisserie was filled with strawberry jam, just enough jam not to compress the lightness yet leave the most pleasant taste in combination with the delicate strawberry glaze.

As far as we know, Belle&rsquos &ldquounique&rdquo take on what they are calling the crois-nut is a South African first, putting the Johannesburg suburb of Birnam firmly on the pastry map.

French-born pastry chef Dominique Ansel launched the original at his Soho, New York, bakery in May. Realising he had struck some kind of gold, he immediately trademarked the Cronut name, spurring the need for alternative names, among them the &ldquodosant&rdquo at bakeries as far flung as Sao Paulo and Taiwan.

Since then New Yorkers queue daily from 5am (the bakery opens at 8am) to get a piece of the Cronut.

Ansel&rsquos version sells for $5 a pop, reaching up to $40 on the black market, because of limited numbers. In-store sales are restricted to two a customer.

It&rsquos been called the most viral dessert item ever, with demand fuelled by social media and the power of Instagram photos of half-eaten Cronuts. You would have to fight the Cronut to get your cellphone out in time. One man even posted a Craigslist ad offering to trade his Cronut for sexual favours.

Ansel&rsquos first Cronuts were filled with vanilla cream, and he has introduced a new flavour each month. Belle&rsquos other versions are chocolate, custard and plain sugared, and will set you back R25 a pastry.

On his bakery website Ansel records that perfecting the recipe took more than two months and 10 iterations, the entire process taking up to three days for an item with an extremely short shelf life that is best eaten fresh.

Belle&rsquos Linda Lipschitz says their version took six weeks to master, &ldquoand I can&rsquot count how many Cronuts later&rdquo.

She says: &ldquoWe are not here to copy. I wanted to make it our own.&rdquo

She explains that the trick is to modify the croissant dough, as the standard version cannot withstand the frying process that a doughnut requires.

Having once attended a croissant baking class, I can attest that the real thing takes hours to produce and is already a highly technical process. But Lipschitz is up for challenges.

Her kitchen hobby of baking is now a business employing 40 people. A speech therapist for 19 years, she also deeply understands the needs of the mouth. Famous for supplying the finest red velvet cake in town, her raison d&rsquoêtre is to create (kosher and halaal) pastries and baked goods that taste as good as they look.

The Cronut is just one example of recent Frankensteinian fiddling by pastry chefs. The New York Observer reported that in France the macaron emporium Ladurée launched the Icecaron&ndashan ice-cream sandwich using their signature speciality, while in Canada reports surfaced of the Crookie, a croissant crossed with an Oreo. None has captured the same worldwide attention.

At the Smithsonian, doughnut historians have traced the pastry back through &ldquoDutch immigrants, Russian exiles, French bakers, Irving Berlin, Clark Gable and Native Americans&rdquo.

Apocryphal accounts of why there is a hole in the middle have been dutifully recorded but the jury is still out.

Official records state that although the doughnut has many antecedents in its current form it came to Manhattan, then called New Amsterdam, with New England ship captain Hanson Gregory, whose mother Elizabeth &ldquomade a wicked deep-fried dough&rdquo.

The history of the croissant has also generated many popular accounts. Larousse Gastronomique dates its origin back to Vienna around 1680 where the city&rsquos bakers foiled a Turkish invasion and, to celebrate, created bread in the shape of the crescent moon, a Turkish symbol. One hundred years later Ms Let-&rsquoem-eat-cake Marie Antoinette allegedly introduced this fancy pastry to the French aristocracy.

Take the quintessentially American doughnut and combine it with the national product of France and you have the Cronut &ndashthe perfect blend of two distinct national cuisines. Who has time to think of calorific values when you might be looking at a recipe for world peace?

Belle&rsquos Patisserie is in Blubird Shopping Centre, Birnam. Phone 011 440 4474 or visit bellespatisserie.co.za

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Revealed on 'GMA': Dominique Ansel's Cronut Recipe

If you haven’t been able to taste a Cronut from the man who invented them, Dominique Ansel, well, we have news for you! Te world-renowned pastry chef exclusively revealed his at-home recipe this morning on “ Good Morning America .”

“It took quite a lot of work in my small New York home kitchen to work out a version of the Cronut recipe for an at-home cook,” Ansel told ABC News. “The book has some much simpler recipes, but this is definitely a three-day challenge for the real serious bakers out there. I hope they have fun with it and make it for someone special.”

The Cronut recipe is part of Ansel’s new cookbook, “Dominique Ansel: Secret Recipes,” out on Oct. 28, but you can already see for yourself what the Cronut buzz is all about with his recipe below.

3 3/4 cups flour, plus more as needed for dusting

1 tablespoon + 2 teaspoons Kosher salt

1/4 cup + 1 tablespoon granulated sugar

1 tablespoon + 1 1/2 teaspoons Instant yeast (preferably SAF Gold Label)

1 cup + 2 tablespoons cold water

8 tablespoons unsalted butter (84% butterfat), softened

Nonstick cooking spray as needed

18 tablespoons unsalted butter (84% butterfat), softened

Glaze of your choice as needed

Decorating sugar of your choice as needed

Stand mixer with dough hook and whisk attachments

3 1/2-inch (9 cm) ring cutter

Wilton #230 Bismarck metal tip or other Bismarck tube

Ateco #803 plain tip (5/16-inch/0.8 cm diameter)

Make ganache: Prepare one of the ganache recipes below and refrigerate until needed.

Make pastry dough: Combine the bread flour, salt, sugar, yeast, water, egg whites, butter, and cream in a stand mixer fitted with a dough hook. Mix until just combined, about 3 minutes. When finished the dough will be rough and have very little gluten development.

Lightly grease a medium bowl with nonstick cooking spray. Transfer the dough to the bowl. Cover with plastic wrap pressed directly on the surface of the dough, to prevent a skin from forming. Proof the dough in a warm spot until doubled in size, 2 to 3 hours.

Remove the plastic wrap and punch down the dough by folding the edges into the center, releasing as much of the gas as possible. On a piece of parchment paper, shape into a 10-inch (25 cm) square. Transfer to a sheet pan, still on the parchment paper, and cover with plastic wrap. Refrigerate overnight.

Make butter block: Draw a 7-inch (18 cm) square on a piece of parchment paper with a pencil. Flip the parchment over so that the butter won’t come in contact with the pencil marks. Place the butter in the center of the square and spread it evenly with an offset spatula to fill the square. Refrigerate overnight.

Laminate: Remove the butter from the refrigerator. It should still be soft enough to bend slightly without cracking. If it is still too firm, lightly beat it with a

rolling pin on a lightly floured work surface until it becomes pliable. Make sure to press the butter back to its original 7-inch (18 cm) square after working it.

Remove the dough from the refrigerator, making sure it is very cold throughout. Place the dough on a floured work surface. Using the rolling pin, roll out the dough to a 10-inch (25.5 cm) square about 1 inch (2.5 cm) thick. Arrange the butter block in the center of the dough so it looks like a diamond in the center of the square (rotated 45 degrees, with the corners of the butter block facing the center of the dough sides). Pull the corners of the dough up and over to the center of the butter block. Pinch the seams of dough together to seal the butter inside. You should have a square slightly larger than the butter block.

Very lightly dust the work surface with flour to ensure the dough doesn’t stick. With a rolling pin, using steady, even pressure, roll out the dough from the center. When finished, you should have a 20-inch (50 cm) square about 1/4-inch (6 mm) thick. (This is not the typical lamination technique and is unique to this recipe. When rolling out dough, you want to use as little flour as possible. The more flour you incorporate into the dough, the tougher it will be to roll out, and when you fry the At-Home Cronut pastries they will flake apart.)

Fold the dough in half horizontally, making sure to line up the edges so you are left with a rectangle. Then fold the dough vertically. You should have a 10-inch (25.5 cm) square of dough with 4 layers. Wrap tightly in plastic wrap and refrigerate for 1 hour.

Repeat steps 3 and 4. Cover tightly with plastic wrap and refrigerate overnight.

Cut dough: On a lightly floured work surface, roll out the dough to a 15-inch (40 cm) square about 1/2-inch (1.3 cm) thick. Transfer the dough to a half sheet pan, cover with plastic wrap, and refrigerate for 1 hour to relax.

Using a 3 1/2-inch (9 cm) ring cutter, cut 12 rounds. Cut out the center of each round with a 1-inch (2.5 cm) ring cutter to create the doughnut shape.

Line a sheet pan with parchment paper and lightly dust the parchment with flour. Place the At-Home Cronut pastries on the pan, spacing them about 3 inches (8 cm) apart. Lightly spray a piece of plastic wrap with nonstick spray and lay it on top of the pastries. Proof in a warm spot until tripled in size, about 2 hours. (It’s best to proof At-Home Cronut pastries in a warm, humid place. But if the proofing area is too warm, the butter will melt, so do not place the pastries on top of the oven or near another direct source of heat.

Fry dough: Heat the grapeseed oil in a large pot until it reaches 350 degrees F (175 degrees C). Use a deep-frying thermometer to verify that the oil is at the right temperature. (The temperature of the oil is very important to the frying process. If it is too low, the pastries will be greasy too high, the inside will be undercooked while the outside is burnt.) Line a platter with several layers of paper towels for draining the pastries.

Gently place 3 or 4 of them at a time into the hot oil. Fry for about 90 seconds on each side, flipping once, until golden brown. Remove from the oil with a slotted spoon and drain on the paper towels.

Check that the oil is at the right temperature. If not, let it heat up again before frying the next batch. Continue until all of them are fried.

Let cool completely before filling.

Make glaze: Prepare the glaze below that corresponds to your choice of ganache.

Make flavored sugar: Prepare the decorating sugar on page 208 that corresponds to your choice of ganache.

Assemble: Transfer the ganache to a stand mixer fitted with a whisk. Whip on high speed until the ganache holds a stiff peak. (If using the Champagne-chocolate ganache, simply whisk it until smooth. It will be quite thick already.)

Cut the tip of a piping bag to snugly fit the Bismarck tip. Using a rubber spatula, place 2 large scoops of ganache in a piping bag so that it is one-third full. Push the ganache down toward the tip of the bag.

Place the decorating sugar that corresponds to your choice of ganache and glaze in a bowl.

Arrange each At-Home Cronut pastry so that the flatter side is facing up. Inject the ganache through the top of the pastry in four different spots, evenly spaced. As you pipe the ganache, you should feel the pastry getting heavier in your hand.

Place the pastry on its side. Roll in the corresponding sugar, coating the outside edges.

If the glaze has cooled, microwave it for a few seconds to warm until soft. Cut the tip of a piping bag to snugly fit a #803 plain tip. Using a rubber spatula, transfer the glaze to the bag. Push the glaze down toward the tip of the bag.

Pipe a ring of glaze around the top of each At-Home Cronut pastry, making sure to cover all the holes created from the filling. Keep in mind that the glaze will continue to spread slightly as it cools. Let the glaze set for about 15 minutes before serving.

Serving instructions: Because the At-Home Cronut pastry is cream-filled, it must be served at room temperature.

Storage instructions: Consume within 8 hours of frying. Leftover ganache can be stored in a closed airtight container in the refrigerator for 2 days. Leftover flavored sugar can keep in a closed airtight container for weeks and can be used to macerate fruits or sweeten drinks.

1 gelatin sheet, 160 bloom (If you can’t find gelatin sheets, use powdered gelatin. One gelatin sheet = 1 scant teaspoon [2.3 grams] powdered gelatin. For every teaspoon of gelatin, bloom in 1 tablespoon [15 grams] water.)

1 Vanilla bean (preferably Tahitian), split lengthwise, seeds scraped

1/2 cup white chocolate, finely chopped

Soak the gelatin sheet in a bowl of ice water until soft, about 20 minutes. If using powdered gelatin, sprinkle 1 teaspoon (2.3 grams) gelatin over 1 tablespoon (15 grams) water in a small bowl, stir, and let sit 20 minutes to bloom.

Combine the heavy cream and vanilla bean seeds in a small pot and bring to a boil over medium heat. Remove from the heat.

If using a gelatin sheet, squeeze out any excess water. Whisk the bloomed gelatin into the cream until the gelatin is dissolved.

Place the white chocolate in a small heatproof bowl. Pour the hot cream over the chocolate and let stand for 30 seconds.

Whisk the white chocolate and hot cream until smooth. Add the rose water and whisk until fully blended. Cover with plastic wrap pressed directly onto the surface of the ganache, to prevent a skin from forming. Refrigerate overnight to set.

Whipped Lemon Ganache

2 gelatin sheets, 160 bloom (If you can’t find gelatin sheets, use powdered gelatin. One gelatin sheet = 1 scant teaspoon [2.3 grams] powdered gelatin. For every teaspoon of gelatin, bloom in 1 tablespoon [15 grams] water.)

3/4 cup + 2 tablespoons heavy cream

Grated zest from one lemon

3/4 cup white chocolate, finely chopped

1/2 cup + 1 tablespoon lemon juice

Soak the gelatin sheets in a bowl of ice water until soft, about 20 minutes. If using powdered gelatin, sprinkle 2 teaspoons (5 grams) gelatin over 2 tablespoons (30 grams) water in a small bowl, stir, and let sit 20 minutes to bloom.

Combine the cream, lemon zest, and sugar in a small pot and bring to a boil over medium heat. Remove from the heat.

If using gelatin sheets, squeeze out any excess water. Whisk the bloomed gelatin into the cream until the gelatin is dissolved.

Place the white chocolate in a small heatproof bowl. Pour the hot cream over the chocolate and let stand for 30 seconds.

Whisk the white chocolate and hot cream until smooth. Let the ganache cool to room temperature.

Whisk in the lemon juice. Cover with plastic wrap pressed directly onto the surface of the ganache, to prevent a skin from forming. Refrigerate overnight to set.

Champagne-Chocolate Ganache

1/4 cup + 2 tablespoons champagne

1 1/2 tablespoons unsweetened cocoa powder

3 tablespoons granulated sugar

1 cup + 1 tablespoon dark chocolate (66% cocoa content), finely chopped

Combine the water, 2 tablespoons (26 grams) of the Champagne, and the cocoa powder in a small bowl. Mix to a smooth paste.

Combine the cream and the remaining 1/4 cup (76 grams) Champagne in a small pot and bring to a boil over medium heat. Remove from the heat.

Whisk the egg yolks and granulated sugar together in a small bowl. Stream one-third of the hot cream mixture into the egg yolks, whisking constantly until fully blended, to temper them. Whisk the tempered yolks into the remaining hot cream. Return the pot to medium heat.

Keep whisking! Continue to cook the custard over medium heat until it reaches 185 degrees F (85 degrees C). The custard will turn pale yellow and thicken so that it coats the back of a spoon. Remove from the heat and whisk in the cocoa powder paste until fully incorporated.

Place the chocolate in a medium heatproof bowl. Strain the custard through a small sieve over the chocolate. Let stand for 30 seconds.

Whisk the chocolate and custard until smooth. When finished, the ganache will have the consistency of yogurt. Reserve 1/4 cup (50 grams) for the glaze. Cover with plastic wrap pressed directly onto the surface of the ganache, to prevent a skin from forming. Refrigerate overnight to set.

1 Vanilla bean (preferably Tahitian), split lengthwise, seeds scraped

1 cup granulated maple sugar

Grated zest from one lemon

Grated zest from one orange

Combine the sugar and its flavoring in a small bowl. Reserve until needed.

1/2 cup glazing fondant (Glazing fondant is also known as “fondant icing” or “pastry fondant.” It is similar to royal icing but remains shiny when it sets.)

1/2 cup glazing fondant (Glazing fondant is also known as “fondant icing” or “pastry fondant.” It is similar to royal icing but remains shiny when it sets.)

Grated zest from one lemon

Champagne-Chocolate Glaze

1/2 cup glazing fondant (Glazing fondant is also known as “fondant icing” or “pastry fondant.” It is similar to royal icing but remains shiny when it sets.)

1/4 cup champagne-chocolate ganache (see above)

Warm the fondant in a small bowl in the microwave in 10-second intervals, stirring between intervals. When the fondant is slightly warm, about 20 seconds, add the corresponding flavor and stir until fully blended.


Cronut Creator Dominique Ansel Isn’t a One-Pastry Chef

Time in the pastry world can be divided into two distinct periods: Before the Cronut and In the Cronut Era.

Before the Cronut, a hybrid treat created this past May by New York City-based patissier Dominique Ansel, consumers had to settle for the pedestrian doughnut, or the highfalutin’-but-somehow-unsatisfying croissant. By marrying these two standards, Ansel created something that many believe is greater than the sum of its parts. Such a commotion has sprung up around the pastry that people wait hours in line for it at the Dominique Ansel Bakery (because they are made by hand, there is a limited supply of Cronuts, and they sell out early.). It’s spawned a cottage industry of copycats and launched a thousand news stories and food blog entries.

Ansel did not foresee the amazing success of his creation.

“I was very surprised in the beginning,” he said. “We launched the Cronut just to have a new addition to the menu, something fun and exciting to eat, something original.”

The day before the Cronut launched, Ansel was satisfied that he had added simply another pastry to his roster of treats.

“I just went to bed,” he said.

When he woke up, everything had changed – and the Era of the Cronut had begun.

“The following days were busier and busier and busier, and the lines were forming outside of the shop very quickly.”

Customers were drawn to the novelty of the pastry, and its unique structure. The dough is, in Ansel’s words, “flaky and very light, fluffy. It is similar to croissant dough. It is filled with crème inside, a warm sugar, and glaze on top. And it is very fun to eat.”

According to Ansel, “People cut it in half and see all the layers, and maybe peel them off. Or, they just bite into it.”

Though this Franken-pastry’s success happened almost literally overnight, it took Ansel about two months to develop the recipe.

“I had tried about 10 different recipes in order to find the right ratio, the right proportion of the dough, the flakiness, something that we want to be able to fry easily, not too greasy, something you could fill with creme.”

Ansel, whose slender frame belies his profession, is no culinary newcomer. He knew he wanted to be a chef “since I was little, since I was maybe 12. I loved to cook at home and I always loved and enjoyed being in the kitchen to cook and prepare food for my parents.”

He worked for the French bakery Fauchon for several years, and then for famed restaurateur Daniel Boulud, before opening his own bakery in 2011.

For Ansel, being a pastry chef at the top of his class “is a lifetime commitment. The hours that go into it, a lot of hard work, there is no more weekend, no more family or friends that you can hang out with. You dedicate your life to cooking, and you must love it if you do it, you really must love it.”

Ansel’s approach to his craft is “very, very scientific. You have to be very precise and everything has to be measured. You have to scale everything, you have to take the temperature for everything and time everything. Pastry is science. You cannot change it. You have to respect all the formulas and all the recipes.”

Despite the Cronut’s popularity, Ansel has no plans to increase output.

For one thing, his bakery has “a very, very tiny kitchen. We only have one table to work, and we have a large selection of beautiful pastries that I want to keep doing.”

Ansel doesn’t want to be known as a one-hit wonder. “I don’t want to turn this shop into a Cronut shop,” he said. “I’m constantly working on something new, something fun. I think a good chef should never stop creating something and I like always to push myself to make something new.”

Ansel has a message for all his bakery visitors at the end of the Cronut line: do not despair.

“If you don’t get a Cronut, it’s okay, we have a lot of other good things. Try the kouign-amann, which is my favorite, actually. It’s like this very flaky, caramelized croissant. It’s delicious, it’s very special and it is still my favorite.”

ABC's Mary-Rose Abraham, Andrew Lampard, Beryl Shereshewsky, Dave Kovenetsky, and Stephanie Beach contributed to this episode.

'She had to hold her little boy as he died': 6-year-old's family, California police seeking shooter in road rage death

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CNN Fired Rick Santorum for Racist, Pro-Colonization Comments

KENA BETANCURCNN finally fired Rick Santorum, nearly a month after the former Pennsylvania Senator made racist, pro-colonization comments about Native Americans at an event for young conservatives. The Huffington Post first reported this news.“We birthed a nation from nothing, I mean nothing was here,” Santorum said on April 26. “I mean, yes, we have Native Americans, but candidly, there isn’t much Native American culture in American culture.”CNN's Rick Santorum: "We birthed a nation from nothing. I mean, there was nothing here. I mean, yes we have Native Americans but candidly there isn't much Native American culture in American culture" pic.twitter.com/EMxOEYDbg7— Jason Campbell (@JasonSCampbell) April 26, 2021 His words were swiftly condemned by the National Congress of American Indians and Illuminative, a nonprofit that challenges harmful stereotypes of Indigenous peoples. Interior Secretary Deb Haaland, the first Native American to serve as a cabinet secretary, told Huffington Post his comments were “unfortunate.”“Perhaps we haven’t done a good job of educating Americans about Indian history, because Native American history truly is American history,” Haaland added.Santorum, a political commentator on CNN, later told Chris Cuomo that he “misspoke,” but did not apologize for what he said. A CNN senior executive told The Huffington Post that “leadership wasn’t particularly satisfied with that appearance,” and that “none of the anchors wanted to book him.” Santorum’s contract, the exec added, “quietly” ended this week.Don Lemon, another CNN anchor, told Cuomo the interview made him “furious.”“Did he actually think it was a good idea for him to come on television and try to whitewash the whitewash that he whitewashed? It was horrible and insulting and I apologize to the viewers who were insulted by this,” Lemon said.Chris Cuomo, it should be noted, is also under CNN-related public scrutiny this week after The Washington Post revealed he had consulted with his brother, New York Governor Andrew Cuomo, on how to respond to recent allegations of sexual harassment from female staffers. CNN told the outlet it would not penalize Cuomo for the ethical breech.On Thursday, as The Huffington Post noted, Indigenous groups and Hollywood activists embarked on a “day of action” to encourage CNN to #RemoveRick. Notable names tied to this initiative were Joaquin Phoenix, Ed Helms, Sarah Silverman, Piper Perabo, and Mark Ruffalo.Read more at The Daily Beast.Get our top stories in your inbox every day. Sign up now!Daily Beast Membership: Beast Inside goes deeper on the stories that matter to you. Learn more.

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Ashton Kutcher's twin brother was 'very angry' when actor revealed he had cerebral palsy

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10 The Grey Stuff in Beauty and the Beast

Who could forget the scene in Beauty and the Beast when the dishes sing, “Be Our Guest” to Belle, as they present her with all kinds of food? One of the strangest foods, though, was the so-called “grey stuff,” which Lumiere serves to Belle on a platter. Believe it or not, you can actually eat the grey stuff! And it’s apparently very tasty, especially if you like cookies and cream! It can go on top of brownies, crackers, or cupcakes. Or, you can just eat it on its own for dessert. The grey stuff is made with vanilla pudding mix, milk, Oreos, whipped cream, and chocolate pudding mix. You can also garnish them with edible pearls or icing flowers (because they might not look so appetizing). See the entire recipe here.


Dominique Ansel’s Banana Bread

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My friend Toby over at Plate Fodder suffers from a dire affliction: He has an advanced case of Food Fad Fatigue.

I relate. I spent New Year’s Day canceling email subscriptions and unliking Facebook pages of food magazines and newsletters I once enjoyed. Goodbye Bon Appetit, goodbye Tasting Table. I think they’ll miss me about as much as I’ll miss them, which is to say, not at all. It’s been quite a long time since I read any of their posts, mostly because what I want is dinner, while what they are trying to do is entice me to try something trendy and inedible.

Please click, they beg repeatedly, but I don’t want to and eventually I get tired of being asked. Unlike, unfollow, breathe deeply and exhale.

Toby’s approach is less passive than mine he’s threatening to write a book called Quinoa, Kale, and 50 Other Foods that Taste Like Ass. He wants to know if I’d buy a copy, and the answer is, of course I would, and not just because he’s a friend. I refuse to eat things just Because They’re Healthy. I like to eat healthy things that taste good.

The food faddists are rapidly ruining those, too. I like cauliflower in fact, I love the stuff, as does The Child. But somewhere along the line, cauliflower became a substitute for carbohydrates (cauliflower rice, anyone?), and somewhere after that, someone decided it was also a good substitute for lime sherbet. I’m joking, but only a little. The PBS blogger who wrote that article, oddly, appears to be serious.

Also being serious is the blogger who gave us Frambled Eggs, a post that Epicurious, in a cruel jab at people with some knowledge of basic culinary skills – not to mention, good food – filed under “Expert Advice.” If rubbery eggs are your thing, then by all means, use his technique. Bon appetit!

I feel like I’m in a small minority that is getting smaller every day. I went to an actual bookstore not long ago (remember those?), and spent some time checking out the cookbooks. Pioneer Woman? Check. The Minimalist Baker? Check. In fact, there were lots of pretty cookbooks by familiar food blogger names, while actual cookbooks by trained chefs (Dorie Greenspan, Mario Batali) were in somewhat short supply. No, the cookbook section in question was not a small one.

Turmeric may well have healthy properties, but that doesn’t mean anyone can or should eat it for breakfast, lunch, and dinner, even if one truly believes it is sourced from the Fountain of Youth. Given its increasingly frequent appearance in recipes and food blogs, it must be. But if I die an early death, will it be because the only bottle of turmeric I’ve ever owned has never been opened and dates to the pre-barcode era?

I’m willing to take that risk, and opt for a bit of cumin, or oregano, or some variety. Variety, I hear, is the spice of life. Not turmeric.

Another minority I belong to: American Citizens Against Zoodles. I’ve never used a spiralizer, and I’ve never eaten a zoodle. As much as I like zucchini, it isn’t a substitute for spaghetti, and at my house, never will be. If I want to be hungry an hour after I eat dinner, I’ll order Chinese food. It’s much less work.

I love to see classic recipes improved upon, and there are many good reasons to do this, such as simplifying a technique or using ingredients for that can be found easily by a home cook. This is not the same thing as throwing a new ingredient into an old classic and pretending it’s a wonderful, modern update. The world needs both dill pickles and chicken piccata, but it most assuredly does not need a recipe for Dill Pickle Chicken Piccata (something Toby swears he saw the other day but which Google, in its merciful and infinite wisdom, refuses to find for me).

My cookbooks aren’t full of pretty pictures of recipes that don’t work, so they don’t live on the coffee table next to a stack of pristine copies of Architectural Digest. Instead, my cookbooks live in the kitchen and sometimes find their way back to the shelves, usually when I run out of counter space, or back to the library, usually when one been overdue for so long that the library stops sending email notices (which I never see in all the email I receive) and starts sending actual letters (which I always see and am still kind of thrilled to get).

Yes, there is a point to all this, and I hope you will appreciate the irony.

One of the last Facebook posts I saw from Tasting Table was a banana bread recipe by Dominique Ansel, a name you might recognize as the man who gave us one of the largest food fads of recent memory, the Cronut. The banana bread recipe was accompanied by Tasting Table’s standard, overly effusive praise – Ansel took something that, when made by mere mortals, is “pretty good,” and turned it into an “insanely good … delectable treat,” rescuing overripe bananas from a terrible fate at the same time.

I’m always skeptical when someone is presented as a culinary Superman, but as it happens, I had four embarrassingly overripe bananas (I wish the grocery store would send me mail about that, just once), and as luck would have it, when I looked up the recipe, it called for … four overripe bananas. I haven’t had a good kitchen disaster in a while, so I gave it a try, fully expecting my beloved Fannie Farmer standby to win the day.

I’d like to say I’m sad about that, and of course part of me is, but the other part of me was too happy about eating a joyfully moist cake with a rich banana flavor and a heady dose of nutmeg, and did I mention the butter? Yes, it was there, and lots of it. And while these things are all wonderful, they are not the most wonderful thing about this banana bread. That honor goes to the thick, sweet, caramelized, crunchy top crust that forms as this giant loaf bakes.

Here, dear reader, is my point: Life is complicated, but good food is really quite simple.


The Cronut Pastry

I ordered the cronuts and they were good. I wanted to order other things but when I arrived the store was still closed. I am very glad I ordered online because when I arrived at the store it was 8:00 on Mother's Day and the line was long. I actually called on Friday and spoke to an employee because my pick up time was 8:00 but I realized the store opens at 9:00. They were very nice and accommodated my request for the 8:00 a.m pick up. The cronut donuts were good but my mom did not like them. I enjoyed them but when I use to purchase them previously I remember the cronuts being softer. I am willing to try other items my friend recommended an item she enjoys very much. The paper did not match the cronut . I believe the paper moved maybe as I was driving. So I was unable to know which flavor was in the cronut . I do suggest they find a solution to ensure the flavor matches the description. Overall a great experience I enjoy it greatly when businesses are organized and there is no stress. I look forward to going back to try their other products.

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  • Alice X.
  • New York, NY
  • 120 friends
  • 121 reviews
  • 330 photos
  • Elite ’21

Finally got my hands on the cronut after trying so many times! They always run out around 1-2pm and I missed it so many times.

Service is good, covid-19 policies are in place. Get ready to queue up, there is almost always a line.

The cronut I got was chocolate and apricot I believe. It was meh. I definitely feel like it was way too much filling/cream and it overpowered the flakey buttery pastry which I love. I love the DKA and swear by it! Definitely recommend that OVER the cronut !

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  • R C.
  • Fremont, CA
  • 2 friends
  • 132 reviews
  • 5 photos

Got there May 17th around 4pm. Coming all the way from San Francisco Bay Area to try their specialty cronut . I could see there were cronuts in the entrance to the backroom. Girl in the front and I asked the cashier. Cashier (she) says "they are all sold out". We then said there are more in the back and we can see them. Cashier did not reply a single word. We are paying. Go figure.

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  • Jessica M.
  • Manhattan, New York, NY
  • 96 friends
  • 46 reviews
  • 136 photos
  • Elite ’21

I went yesterday to pick up my preorder for the May Cronut . The lines are getting longer every time, so I am glad to be able to just go in to pick up my order. I overheard the cashier telling someone that they were sold out of cronuts since noon that day. The workers there are super friendly every time, and quickly help get my order out. Even when you preorder, you can still place an order for other things while you are there.

The Cronut I ordered is the May flavor of Guava Orange blossom, filled with tropical guava jam and orange blossom ganache. It has a flaky crust that really complements the sweet filling on the menu inside. The portion is on the large side for one person, so I usually split one with my husband.

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  • Kadeesha L.
  • Brooklyn, Brooklyn, NY
  • 55 friends
  • 225 reviews
  • 1103 photos
  • Elite ’21

Sad to say I had the worst customer service and experience with Dominique Ansel Bakery. I was unable to pick up my cronuts on time due to a work scheduling shift and contacted to the bakery to try to reschedule. They told me they had threw the cronuts out, not possible to reschedule or be be refunded. That is unacceptable- this is 2021 we just spent the last year being flexible and changing our schedules as well as being grateful for the everyday luxuries we do have like desserts. Dominique Ansel bakery disagrees. I ordered FOUR CRONUTS . To not even be called before they were THROWN AWAY, is not only extremely wasteful but just completely disrespectful to me, the staff who spent time making them and the starving people on NYC streets. I could have easily picked them up the next day or days.

Only thing they could offer me was a credit card form to fill out to PAY for more cronuts to be picked up in two weeks. Disgusting, poor excuse of customer service no sense of human morals.

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  • Leah L.
  • Mesa, AZ
  • 0 friends
  • 12 reviews
  • 37 photos

Waited in line for an hour and a half for the cronuts , DKAS and cookie shots. And I would do it again! My favorite bakery of all time! There is nothing like a cronut from here!! You don't be disappointed!! I was in Heaven!!

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  • Jason C.
  • Ann Arbor, MI
  • 277 friends
  • 1176 reviews
  • 1480 photos
  • Elite ’21

First stop while I was visiting NYC. I heard so many things about Dominique and did expect a long line, however, when we got there, there was no line. We walked in, got my flavor of the day cronut - $6 - went to the patio and tried it.

I had to try the cronut , where it was invented. They have rotating flavors, for May it's - Guava Orange Blossom, filled with guava jam and orange blossom ganache. Cronut itself was good, would preferred it without any fillings. Overall, you gotta try it at least once.

Take advantage of their indoor or their patio seating area.

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  • Foodie C.
  • McLean, VA
  • 5 friends
  • 400 reviews
  • 21 photos

Ok worth the wait
Been here many times over the past 3 years.
This past year more challenging but never disappoints
Some of the best baked goods I have had ever!
Yes the cronuts are copied all over the world but these are where it all started

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  • Jose C.
  • Weehawken, NJ
  • 1 friend
  • 99 reviews
  • 22 photos

When tear for the first Time for a couple of pastries we were lucky enough to get the cronut it was delicious Covid protocols were taken very seriously every employee was wearing a mask and they were enforcing social distance and Covid protocols highly recommended everything taste excellent and will definitely come back

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  • Angela R.
  • Syracuse, NY
  • 644 friends
  • 195 reviews
  • 577 photos
  • Elite ’21

I am beyond thrilled that Dominique Ansel is shipping nationally! This bakery is a favorite of mine. My boyfriend and I used to stop here every time we visited NYC. It's been a few years since I've been in person, but there are a lot of great memories associated with the place and the taste. When I received my baked goods and took a bite, it was an instant blast from the past. Truly, that is the power of great baking-- transporting you back to fond times in your life.
My latest treats were birthday/Valentines presents from my partner. First up was the classic DKA. It was just as wonderful as I remembered it. The pastries held up well during shipping, and came packaged quite attractively. The box includes a cool compress to keep the dough flakey and fresh, along with instructions on how to store/eat the treats and how long to let them sit. Biting into the DKA released bursts of butter into my mouth. Instantly, I was transported from my own kitchen to heaven.
Later on, I received my cronuts . The flavor of the month (February 2021) was Strawberry Hojicha, filled with strawberry jam and hojicha (roasted Japanese green tea) ganache. I wasn't sure about this flavor combination because A while I enjoy green tea I don't typically go out of my way to order it and B. the combination was eccentric. Silly me to doubt Dominique's knack for pairing flavors. This one really hit it out of the park. The jam was perfectly sweet, and the matcha provided a mellow afternote. The taste was perfectly balanced. The textures were varied and pleasing. This was an experience. Like the DKA, the cronuts held up well to shipping. Though word to the wise-- keep an eye on the site and don't delay ordering! While you may not have to wake up early and wait in line at the actual shop for an hour to get these, these sell out quickly!
Customer service is phenomenal too. My boyfriend had emailed a question about the order, and the staff got back to him right away and were super polite and accommodating. Even though they're so popular and successful, they still really make an effort with their clientele.
As the cards advise, wait for the pastries to come to room temperature before enjoying. It can be hard to wait, but the wait is worth it!
Thank you Dominique Ansel for making shipping an option. I know it was a decision prompted by undesirable circumstances, but the opportunity allowed me to relive my memories of visiting the shop with my partner, which I'm currently unable to do. This brought me such genuine joy and nostalgia, and I'm so incredibly grateful for that distant indulgence.