Chef Dominique Ansel introduced cronuts™ to the world on May 10, 2013. Ever since then the cronut™ has been talked about all over the world. After 10 different recipes within two months the, cronut™ was finally ready to be unveiled.
As of right now, the only real cronuts™ are sold at Dominique Ansel’s Bakery in New York City. There are many copycats being made all over the world but many say that they are not the same. Chef Ansel makes a minimum of 300 a day on location at the bakery and they sell out within minutes. The process of making these tasty pastries takes up to three days, which is why the amount is so limited. The limited quantities have caused people to line up at the door two to three hours before the bakery opens. Each customer is only allowed to buy two cronuts™ per visit.
Each month a new flavor is featured and it is the only one offered until the following month. The first flavor was Rose Vanilla and this past month it was Fig Mascarpone.
Brace Yourself: Ingredients and Nutritional Information
Chef Ansel does not know the actual nutritional information of the cronut™. He says that they include LOTS of butter and are fried in grapeseed oil. After they are fried, they’re then rolled in sugar, filled with cream in multiple layers and, finally, topped with a glaze. Some have come up with estimated nutrition of the cronut™, like the one below. The health hazards of these heavy pastries might change your mind on whether or not you really want one.
It is estimated that one cronut™ contains:
- 510 calories
- 35g of fat
- 370mg sodium
- 42g of carbs
- 26g of sugar
- 6g of protein
If you’re curious about the cronut™ and are willing to wake up at 5 a.m. to wait on line for the $5 treat, go for it. It’s okay to indulge once in awhile but I wouldn’t suggest eating them all the time. You can tell they’re quite addictive because people have been selling them online for up to $40 a piece! They’re like a drug, which also means that they’re not so good for you. I say, limit yourself or don’t try them at all because it’s probably not worth it.