The Cronuts Are Coming! The Cronuts Are Coming!

Well, maybe…

2 Comments

It was only a matter of time before a brave (or just smart) L.A. pastry chef tackled New York’s now world renowned croissant-doughnut hybrid known as the Cronut, created a few weeks ago by Dominique Ansel of Manhattan’s Dominique Ansel Bakery. The first (that we know of, anyway) is Cooks County’s own Roxana Jullapat, who whipped up her first trial batch yesterday. So far, her feelings are mixed. The hashtags accompanying her instagram pic of her buttery creation ranged from “#overrated” to “#wouldratherhaveadonut.” We’ll see about that.

Now, before you crazy fusion-pastry-freaks go lining up outside her Beverly Boulevard restaurant, know this: Jullapat won’t be throwing them on the menu until she feels her recipe is perfect, but she hopes that’s in time for National Donut Day on June 7.

So, how does one get to be a Cronut test batch guinae pig?

UPDATE: So, Dominique Ansel was one smart cookie and went ahead and trademarked the term Cronut. So, we Angelenos—and Jullapat—will have to come up with our own word for the flaky delight. Doissant? Croidonutyoueven? Pastry crack? We welcome ideas in the comments. 

Meanwhile, Matt Lauer prefers muffin tops:

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Comments

  1. Muriel

    July 24, 2013 at 6:58 pm

    The Cronut may be delicious, but please clean your fingernails before taking a photo holding food and posting it for the world to see and want. I’m not sure if it was the actual photographer or Roxana bakery employee holding the cronut, but I wouldn’t visit the bakery because of this photo.

  2. Kettle Glazed Donuts

    July 27, 2013 at 3:49 am

    Opening Monday Aug 5th at 6211 Franklin Ave. in Hollywood Kettle Glazed Donuts we will be selling Cronuts $3.75 See you all the!