Have you heard of the cronut? It’s a cross between a croissant and a donut. The combination and term “cronut” was invented by New York baker Dominique Ansel. Ansel worked as an executive pastry chef for Daniel Boulud for six years and created queues down the road to his bakery after coming up with the cronut. Helen Yee from Grab Your Fork recently visited New York and queued for one so you can read her account here.
Tivoli Road Bakery
For those of us who sadly can’t fly to New York the cronut has come to Melbourne. First off the ranks with a croissant and donut combination was Movida bakery which has just been rebranded as Tivoli Road Bakery. The cronut here is called a “dossant”. It looks so pretty it could be framed and placed on a bedside table. The dossant has multiple layers of flaky pastry all deep fried, filled with vanilla custard topped with a freeze dried raspberry. It comes in different flavours but unfortunately I thought the dossant itself tasted greasy and suffered from too much frying.
Details: Tivoli Road Bakery, 3 Tivoli Road, South Yarra (Ph 03 9041 4345)
Clifton Hill bakery Cavallini has also jumped on board the cronut bandwagon – but be warned the “New Yorker – Inspired by the Cronut” ($4.90) are only sold on Friday, Saturday and Sundays and they sell out quickly. The New Yorker is a bit rougher looking than the doissant topped with glaze and crumble, but it delivered more in terms of taste. The New Yorker was lighter and more airy with distinct layers when I bit into it.
Details: Cavallini, 354 Queens Parade Fitzroy North 3068 (Ph 03 9486 3883)
Damage: Such a bargain my mother would approve.
While I was keen to test out a cronut I think deep frying a croissant means you lose some of the lightness of the layers of pastry. Personally I’d prefer to have a plain donut or a plain croissant. News that Dunkin’ Donuts in the States is launching a version of the cronut only confirms to me that this trend has jumped the shark.