Trying Cronuts from the Dominique Ansel Bakery


Gingersnap Cookie and Sour Cream Cronuts from the Dominique Ansel bakery in New York. 

The cronut was first created in 2013 by Chef Dominique Ansel. It's a hybrid pastry of a croissant and a doughnut. The cronut is one of the world's most famous and viral desserts. People still line up at his bakeries every day in droves, hoping to try one. You can order them online and have them shipped from NYC. They're hard to get, since the cronuts sell out really fast once they're posted online. Every month the flavors change. And right now is their holiday cronut, a Gingersnap Cookie and Sour Cream. I'm on their mailing list, so I was notified right away when these cronuts were available. These were really expensive, and the shipping also was a lot. 

I ordered a set of four cronuts a few weeks ago and was able to choose the date I wanted to get them. They shipped overnight from NYC and arrived in a big box with lots of ice packs to keep the cronuts fresh. They recommend eating them the same day you receive them. Refrigeration isn't recommended because they'll get soggy. Use a steak knife for cutting, because the layers are so delicate. 

The cronuts were a lot heavier and denser than I thought they'd be. I ate one cronut and another half later, and I was really full. I ended up giving two to my husband's co-workers. I wanted them to get to try a cronut and I didn't want to make myself sick eating all of them, of course! It's always fun to share treats! 

How did they taste? The sour cream filling and the Gingersnap Cookie frosting was my favorite part. The pastry part was buttery, and I loved the layers. The flavors all went together well and it was cool to try such a famous dessert! I'd actually tried a cronut before, from Temple Pastries here in Seattle, but I really enjoyed trying the original cronut! 


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