Cronuts are deceptive! A crossover between croissant-doughnut, they are a tempting enough display with layers of alternating leavened dough, butter and lots of frosted goodness. Cronuts, an elusive creation by Chef Dominique Ansel became the next dessert phenomenon after it made its debut at his New York City pastry shop last year. Now, chef Dominique Ansel with a team of his bakery staff will be flying to Los Angeles for a one-day Cronut pop-up hosted by Barney’s New York.
All Cronut sales at Barney’s will benefit Heart of Los Angeles, a non-profit organization that provides undeserved youth with exceptional academics, arts and athletic programs. The Cronut pop-up will take place at Barneys New York at The Grove on Saturday, March 1 from 10 a.m. to 2 p.m. or until they have been scalped out.
The Dominique Ansel Bakery serves one flavor a month, and for March it’s milk and honey with lightly scented lavender sugar. “Made with laminated dough, Cronut is first proofed and then fried in a grapeseed oil at a specific temperature. After it has been cooked, it is rolled in sugar, filled with cream and then topped with glaze. The entire process takes up to three days,” says Chef Dominique Ansel.
“You shouldn’t cut a Cronut with a regular knife; but instead with a serrated knife to avoid crushing the layers. It’s cream-filled, so it’s not meant to be eaten warm. But never put it in the refrigerator; it should be eaten immediately,” the bakery passes along tips for Cronut’s West Coast fans.
[Via – LA Times]