Does the "cronut" still hold up?

 Credits: MOTT

September 12, 2017

Culturally speaking New York City has been called a “melting pot” many times, so it goes without saying that New Yorkers have created dish after dish of culinary novelties that blend many cultures into one. Our inspiration for this blog post came from a culinary novelty that hasn’t been talked about in the press as much as it did when it first came out that blends the finesse of French patisserie with the American fascination with fried food. That’s right, we’re talking about the Cronut.

Once a month at BTSQ our very own Ops Coordinator goes out into NYC and purchases a food item so we as an office can experience culinary trends and flavors found around the city. In order to be the experts you turn to for answers we have to know about the food as well!  “Ricardo's Bite of NYC“ happened to land on September 1st this time around. With inspiration from the date and a gust of wind that smelled of donuts, Ricardo decided to head down to the Dominique Ansel Bakery down on Spring Street to investigate the doughy delight.
The Cronut was first originally created in 2013 in NYC by pastry chef Dominique Ansel. Using a dough similar to that of a croissant with butter lamination, this flaky dough is fried and is later filled with creme. The combination of the texture of the Cronut and the creme gives it a divine velvet-like that tantalizes the taste buds. Every bite maintains the flakiness of a croissant but it introduces the rich taste of a doughnut. On the first of each month this bakery ditches the flavor of the month and releases a new unique flavor. The Cronut is always going to be new and exciting based on the flavors alone. They only have one flavor a month so if you fancy a flavor you should have it as much as you can. Since the creation of the Cronut in 2013, Dominque Ansel Bakery has never repeated a flavor.
The flavor of the month for September is Fig Caramelia. Caramelia is a chocolate with a unique salted butter caramel taste made by lux chocolatier Valrhona. The lines for this treat are still a little long so we recommend you get there on the earlier side. Trust us, this treat will not disappoint and you will be glad you finally ate a Cronut. Many of us had Cronuts in the office for the first time and we are sure it won’t be their last time.

The final verdict? The Cronut is a must try for anyone in NYC or anyone visiting. With flavors that never repeat, the Cronut is new every month. One of the negatives of this pastry is that it does have a shelf life of 8 hours until it gets soggy so you have to eat it almost immediately. The layers are also delicate so use a serrated knife to split it or your Cronut will become a “Crodon’t”. Despite all this, the Cronut still holds up. We give the Cronut 4.75 out of 5 Big Apples.