by Steven Doyle
We are not in the habit of running with recipes, but when we find something fun like a “cronut”, we can’t resist. In the past months we have been hit with plenty of email asking about the phenomenon originating from Chef Dominique Ansel’s Spring Street bakery in New York City. The pastry is a croissant-doughnut hybrid that is layered much like a croissant, but eats like a doughnut.
The cronut changes flavors each month from Blackberry, Coconut and even a Fig Mascarpone. The current flavor is Apple Creme Fraiche, which actually sounds delicious. Continue reading
