You have to get up early to enjoy pastry chef Dominique Ansel’s latest sugary invention. His Cronuts™ ($5), made with layers of a proprietary croissant dough, which is then deep-fried in grape-seed oil, have been selling out just hours after his namesake bakery doors open at 8am. The treats are flavored three ways—rolled in sugar, filled with cream and glazed. They’re the most sophisticated guilty-pleasure to hit NYC since artisanal macarons.
Launched this month, Ansel’s inaugural Cronut flavor, rose vanilla, is a sweet and floral blend of rose sugar, Tahitian vanilla ganache, rose glaze and crystallized rose petals. Ansel will unveil a new flavor each month; lemon maple launches in June.
Dominique Ansel is one of New York City’s premier pastry chefs. Before opening his eponymous bakery in November 2011, he was the executive pastry chef at Daniel restaurant. For his work at the bakery, Ansel was recently nominated for a 2013 James Beard Foundation award for Outstanding Pastry Chef, and since opening has garnered “Best New Bakery” by Time Out New York. Dominique Ansel also holds the highest Zagat rating for New York City bakeries.
Dominique Ansel Bakery
189 Spring St.