WASHINGTON – The latest culinary craze sweeping America is the Cronut. The croissant-doughnut hybrid is a creation of pastry chef Dominique Ansel of Dominique Ansel Bakery in New York.
Cronuts, which Ansel has trademarked, are so popular Zagat reports the New York shop has a six Cronut purchase limit.
, a D.C. bakery, now is making and selling its version of the creation dubbed the Doissant.
The local creation differs from the original in that it starts with chocolate croissant dough and incorporates a number of other flavors.
Robert Cabeca, owner of Chocolate Crust, uses a deep fryer and injects filling into his pastries.
The finished Doissant has a hazelnut pastry filling, Anise flavored frosting and is topped with toasted pistachios.
Â鶹¹ÙÍø Morning Anchors Mike Moss and Bruce Alan couldn’t pass up the opportunity to try the Doissant.
Both gave it the Glass-Enclosed Nerve Center seal of approval. Hear what they said in the audio on the right.
“They are so good,” Moss said. “It’s just deliciousness.”
“This is pretty darn good. I might have to have another one,” Alan said.
Â鶹¹ÙÍø’s Kristi King shot this video of the D.C. version of the Cronut in the fryer:
Â鶹¹ÙÍø’s Kristi King shot this video of pastry cream being injected into the Doissant:
More on what a “Cronut” is:
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