Cronut
Sign in to savethumb|Cronut cross-section The cronut (the name represents a portmanteau of croissant and doughnut) is a pastry developed and trademarked in New York in 2013 by the French pastry-chef Dominique Ansel. Resembling a doughnut, it is made from croissant-like dough filled with flavored cream and fried in grapeseed oil.
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thumb|Cronut cross-section The cronut (the name represents a portmanteau of croissant and doughnut) is a pastry developed and trademarked in New York in 2013 by the French pastry-chef Dominique Ansel. Resembling a doughnut, it is made from croissant-like dough filled with flavored cream and fried in grapeseed oil.
==Origin== thumb|Dominique Ansel Bakery, New York City In 2013, the French bakery owner Dominique Ansel created the pastry out of dough similar to that of a croissant (a pastry that he had been more familiar with) with flavored cream inside. It took Ansel two months to perfect the recipe.
Excerpted from Wikipedia’s “Cronut” article, available under the CC BY-SA 4.0 licence.