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The Cronut. Apparently Cupcakes Are Soooooo Yesterday.

the Streif

¡¡¡¡sıʞunɹɹɹɹɹɹɹℲ
Donator
Aug 25, 2002
14,976
5,895
846
In a hot tub having a snow ball fight.
#1
http://www.cnn.com/video/?/video/world/2013/06/28/nyc-cronut-craze-quest-pkg.cnn

Cronut 101
What is a Cronut™?

Half croissant, half doughnut — the pastry hybrid created by Chef Dominique Ansel that is taking the world by storm. After it’s launch on May 10, 2013, Cronut fans spanned the world from Berlin to Singapore, making it the most viral dessert item to date.
Please do eat Cronuts immediately as they have a short shelf life. And if you do cut, please use a serrated knife, so as not to crush the layers. Never refrigerate these treats as the humidity from the refrigerator will cause them to go stale and soggy.
The Makings of a Cronut™…
Taking 2 months and more than 10 recipes, Chef Dominique Ansel’s creation is not to be mistaken as simply croissant dough that has been fried. Made with a laminated dough similar to a croissant (but not exactly), the Cronut is first proofed and then fried in grapeseed oil at a specific temperature. Once cooked, each Cronutis flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze. Cronuts are made fresh daily, and completely done in house. The entire process takes up to 3 days.
There is only one flavor of Cronut every month. The inaugural flavor in May was Rose Vanilla, and for June it is Lemon Maple. In July, we introduce the Blackberry Cronut.
How to Order a Cronut?
Each Cronut retails for $5.00 (pre-tax), and there are three ways to score yourself one. At the moment we do not accept orders online or by email, but are working on a way to do so soon.
1. Wait in Line
The lines start outside the bakery as early as 2 hours prior to opening (we open at 8am from Mon-Sat and 9am on Sun). As a rule of thumb, if you arrive prior to 7:15am on a week day, you have a great chance of getting a Cronut. Please note there is a 2 person limit for in-store purchases. When in line, please do be considerate of the residences in the neighborhood and the others in line. Do not cut or reserve spots for friends and we hope you don’t endorse any scalpers you may see.
2. Get on the Pre-order List
Every Monday at 11am, we open up pre-orders by phone ONLY to the bakery at 212.219.2773. Please keep in mind we are taking pre-orders for up to two weeks in advance. Currently pre-order lists are full. The limit per person for pre-orders is 6 Cronuts. If the phone is busy or has a “mailbox if full” message, we are simply on the call with another customer, please do call back. Pre-order lists fill up very quickly, and we recommend this only as a last option.
3. Place a large order (over 50)
Please email the shop at info@dominiqueansel.com. We would need a minimum of one (1) month’s advance notice. Currently, the list for large orders is full up for the month of July. For all August orders, please email on July 1st or later. Orders will confirmed based on a first-come-first-serve basis in the email list. Please include in your email: 1. preferred date/time of pick up; 2. number of Cronuts, and 3. a phone number so we can reach you to confirm the order and receive credit card information. Our staff will try to contact each customer by phone for 2 attempts before moving on to the next order.
We are increasing our production of Cronuts more each day! Please note that currently Cronutscannot be shipped as they are fragile and have a short shelf life. We are working on a way to hopefully bring them nation wide soon!
http://dominiqueansel.com/cronut-101/
 

VMS

Victim of high standards and low personal skills.
Apr 26, 2006
10,307
2,647
526
#3
Email at midnight tonight for 50 of these damn things and puck them up in August. Doable.
 

gleet

What's black and white and red all over?
Jul 24, 2005
22,543
13,852
608
Idaho
#5
My wife found supposedly a good recipe for them online and made a batch.

Meh.
 
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