The cronut, it seems, is taking the pastry world by storm. Created by celebrated pastry chef
Dominique Ansel at his eponymous bakery in New York (Soho) this May, the lines have been astronomical as demand for the cronut reaches a near frenzy. The bakery sells out just minutes after opening, limits the amount a customer can buy, and bakeries around the country and the world are desperately trying to copy the product to cash in on the fad (Ansel has even copyrighted the cronut name to stop knockoffs from cashing in on his pastry genius.). Now, while I was in NYC this July, I had no desire to wait hours in line for a cronut, so I visited the bakery later in the day, ate some delectable treats while I was there, and thought it would be a fun challenge to see if I could create the cronut at home. It took Dominique Ansel (professional pastry God) 10 recipe attempts before he perfected the cronut, so I knew this wouldn't be a one time attempt, but rather, a series of tests, and a chance to sharpen my own pastry skills and knowledge.