OMG. Cronuts. In LA. Kind of. It was only a matter of time before LA bakers decided to take a stab at the cronut, a hybrid croissant meets donut, which has taken Manhattan by storm. Pastry chef Dominique Ansel kicks off the cronut craze at his namesake Soho bakery last month, and since then New Yorkers have flipped for his deep fried croissant dough in flavors like rose vanilla and lemon maple. And by the way, here's a little cronut 101 for those living under a rock.
Up above, pastry chef Sharlena Fong over at Semi Sweet Bakery downtown is working on her version of a cronut, which she has named the Crullant. It's baked as opposed to Ansel's fried version, and will come glazed without a filling. Fong says she has been perfecting her recipe for the past two weeks and she'll roll out the creation tomorrow.
Meanwhile, Frances Bakery & Coffee in Little Tokyo is today selling its version of the cronut, croissant dough shaped into a donut and flavored with chocolate, strawberry, lemon custard or cream. Know of any other cronut impostors? Let us know.
·All Cronut Coverage [~ELA~]