We Try the Cronut from Dominique Ansel Bakery

Sugar Rush

Your daily dose of something sweet.


[Photographs: Niko Triantafillou]

It's been a year and a half since Dominique Ansel unleashed his version of the Breton kouign amann on New York, calling it DKA (Dominique's Kouign Amann). New Yorkers have been clamoring for them ever since.

On Friday, perhaps capitalizing on the current doughnut craze, the bakery debuted a new creation that has all the hallmarks of another smash hit: the half-croissant, half-doughnut "cronut" ($5).

The cronut is made from thin layers of flaky croissant dough that are deep fried and then carefully injected with a light Tahitian vanilla cream. A thin layer of rose-flavored glaze coats the top layer. Purple colored candied rose petals add some crunch but also make for a beautiful garnish.


The experience of eating a cronut is very different from eating a traditional doughnut. For one thing, the cream is evenly distributed among the dozens of pasty layers, so you never get hit with a giant burst of filing as with say, a creme brulee doughnut from the Doughnut Plant. The extra layers also mean more oil-dough contact, so it's a more oily pastry similar to a fritter—a deep-fried dessert lover's dream.

Ansel says he will change the flavors regularly, with lemon maple coming in June and dulce de leche in July. These have sold out before noon every day since their debut on Friday, so go early if you must have one this week.