Cronuts – worth the hype?
Posted 03 June 2013 - 08:36 AM
Posted 03 June 2013 - 04:07 PM
- Beth Wilson likes this
Posted 04 June 2013 - 05:42 AM
I like your "Take one for the Team" attitude....pictures please :-)
May try to grab one this weekend - if I do, will report back.
Posted 04 June 2013 - 05:48 AM
" Now cronuts are now being scalped on Craigslist for up to eight times their original retail price. And in New York City fashion, they're available for delivery by scalpers in Manhattan ($20 each), Queens ($30 each), and Brooklyn $40 each).
Here's the add:CRONUT PICKUP - Dominique Ansel Bakery - $20 (SoHo)
I will be going down to Dominique Ansel Bakery tomorrow morning (Saturday May 25th) to beat the line and pick up the max of 6 CRONUTS allowed per customer. If you would like one of these devine creations I am willing to pick up and deliver them to your door for the below prices. Of course the max you can have me deliver is 5 Cronuts as I will be eating one myself.
Manhattan Delivery - $20 per Cronut ($25 above 59th Street)
Queens - $30 per Cronut
Brooklyn - $40 per Cronut
I will be picking up the Cronuts and delivering them promptly to your door step to enjoy with your Saturday breakfast! "
Posted 05 June 2013 - 10:53 PM
Has anyone had one? I've read all about them (how can you not, the hype is incredible!) but have no interest in getting a scalped one on Craigslist or time right now to waiti on a ridiculous line... but I'm curious if they're really as good as the hype insists...
I've never heard of them ... what are they?
Posted 06 June 2013 - 12:35 AM
I would just go to my local zehrs store and buy one of their glazed croissant donuts for less than 1$ . they have been making them for at least 20 yrs ;)
Captain Jack Sparrow
Posted 06 June 2013 - 08:00 AM
I've never heard of them ... what are they?
Neither had I until about an hour ago when I read this.
That's a chunk of my life I would like back.
Oh, my ... certainly not worth the hype, the money, the time. Thanks for the link ... maybe.
Posted 06 June 2013 - 09:02 AM
Think about that first croissant that you had, maybe on your honeymoon in Paris, with the butter from Brittany or Normandy and the exceptional strawberry preserves. Then think about the first truly great, freshly made doughnut that you ate (the now defunct Spudnut, if you were lucky, or maybe your mom's or grandmom's, right out of the grease and dumped into a paper bag full of sugar or powdered sugar and shaken gently). And then understand that, without even tasting one of these cronuts (and not denying that it could be quite tasty), it has no chance of equalling or exceeding either of the other two experiences, not for $5 and sure as hell not for $20, $30 or $40! Sometimes you just gotta draw the line in the sand. Innovation has its limits...
Posted 06 June 2013 - 09:13 AM
[...] understand that, without even tasting one of these cronuts (and not denying that it could be quite tasty), it has no chance of equalling or exceeding either of the other two experiences, not for $5 and sure as hell not for $20, $30 or $40! Sometimes you just gotta draw the line in the sand. Innovation has its limits...
I don't deny that the Cronut® could be a tasty treat, but I don't think I'd wait on line at 6:00am for a chance to try one, nor would it seem right to spend such outrageous prices even if I didn't have to wait on line. Reading some articles, it seems that the craze is already passing, and it may not be long before the Cronut® becomes just another footnote to foolishness.
ETA: there's a bakery way across town from where I used to live - maybe 12-miles or so - and I used to drive there one or two mornings a week for the best brioche I ever tasted, so I suppose we all have one or two things that might drive us to "excess."
Edited by Shel_B, 06 June 2013 - 09:19 AM.
Posted 06 June 2013 - 10:54 AM
Interesting. They hype is, well, hype. Take it for what it's worth. But I think the idea is good. I could see using the trimmings of puff pastry in this manner, made as little bites.
Posted 06 June 2013 - 11:10 AM
I will probably renege on waiting in that line, but I may take one for the team and pay a ridiculous price to get one delivered. To the naysayers, Dominique Ansel is the former Daniel pastry chef, and for my money, this is the best bakery in NYC - so I am definitely interested to try.
Posted 09 June 2013 - 12:05 AM
why is it wrong to make something delicious? If your not going to, or don't know how to make it, then you have to pay the price. i mean croissants and doughs have been around a while, might as well see what all it can be
Posted 10 June 2013 - 12:19 PM
Posted 12 June 2013 - 12:47 PM
Based on the Kouign Aman I tried from Dominique Ansel, I won't be rushing off to try a Cronut when I'm in NY next. Texture wasn't great, nor was the flavor.
Tried cronuts this weekend (don't want to know what I paid to have two delivered to Brooklyn). I thought the flavor was good, but texture was offputting to me (almost stale-like). My wife liked it though, which is mostly what counts. I wouldn't pay up for a black market cronut again, but may try one in the store when (if?) the insanity dies down.
Posted 12 June 2013 - 06:46 PM
Doubtful. Last weekend, having in my possession some sheets of frozen croissant dough and plenty of canola oil, I decided I had to fry some up and try them. I thawed a croissant sheet, cut it into doughnut shapes, proofed the doughnuts, then fried them at 350F until nice and brown. Of course I tested a few holes first, and tossed them in powdered sugar. I liked the crispiness once the holes cooled. As for the cronuts, some got a lemon curd filling and lemon glaze, some got a hazelnut filling and white chocolate glaze, and a special few got a bacon fat-sriracha glaze and plenty of crumbled bacon (it was essentially a dare).
Don't get me wrong, they were good. They were rich, with the flakiness of laminated dough, and everyone who tried them seemed to both marvel at the concept and enjoy them. But wait in line for hours or pay a scalper? No. I suppose there is appeal in the novelty and the over-the-top-ness, and they were fun to make once, but either a croissant or a doughnut makes me feel kind of gross afterwards, I really don't need to try deep fried croissants again any time soon.
Edited by pastrygirl, 12 June 2013 - 06:48 PM.
Posted 18 June 2013 - 01:09 PM
As the online shaming of bakeries that have the gall to make Cronut "knockoffs" continues, I can't help but wish that 19th-century bakers had had the intellectual property foresight of today's pastry chefs. I'm sure the Tatin sisters' estate would have a thing or two to say about Dominique Ansel offering a tarte Tatin "knockoff" on his menu.
Posted 18 June 2013 - 01:41 PM
Wait six months and they will come to a Dunkin Donuts near you.
Posted 18 June 2013 - 01:58 PM
Yar they will but .... there fat that they use is undigestable!
see I cant even spell it thnki g anput ti!
Posted 18 June 2013 - 02:41 PM
You just know ServPro or another provider is going to make and supply them to anyplace that sells donuts and croissants. Einstein Bagels will even have them.
Posted 24 June 2013 - 04:44 PM
Out with the Cronut, in with .................... the Phyllonut!
Posted 27 July 2013 - 01:12 PM
Haven't been to Ansel's place early enough for the Cronut- but it is a fave pit stop of mine. The made to order madelines and tarts are incredible.
The place was crowded with people who asked for cronuts and left without buying a thing. I don't know how they could see all that incredible pastry and leave without being tempted. Fools!