Grant Jones National Food Writer
June 10, 2013
News Limited Network
FORGET cupcakes and macarons. The “cronut”, a Frankenstein cross between a buttery croissant and deep fried doughnut, is about to hit our shores.
New York pastry chef Dominique Ansel created a delicacy of layers of pastry coated with crystallised sugar, Tahitian vanilla-flavored ganache, finished with a glaze of rose-flavoured frosting which has taken New York, and the rest of the US, by storm.
Queues have been a constant outside his Manhattan Bakery two hours before the shop opens, ever since he invented the croissant-doughnut cross-breed with one pair of scalpers marking up the $5 treat to enthusiastic buyers for $20. They intend to double the price.
The cronut is soon to hit Australia with croquembouche king Adriano Zumbo perfecting his own “zonut”, which is due to be released this week – if he can get the recipe right.
“It would be hard for the average punter and even I am having problems creating the right level of fat content and the layers of the butter are a bit problem,” he said.
“I’ll start with flavours like chocolate and salted caramel but then, if I get a bit of a following, I’ll start to push all the flavours I use in the macarons.”
Past macaron flavours have included vegemite and hamburger.
And the name Zonut?
“Cronut has been trademarked so I can’t use that,” he said.
Expect queues outside Zumbo’s Sydney bakeries from this Friday.
Subscribe to our free mailing list and always be the first to receive the latest news and updates.