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{{Short description|Croissant-doughnut pastry invented in 2013}}
{{Short description|Croissant-doughnut pastry invented in 2013}}
[[File:April 2016 Cronut® 2 Burnt Vanilla Caramel - photo by Dominique Ansel Bakery.jpg|thumb|Cronut cross-section]]
[[File:April 2016 Cronut® 2 Burnt Vanilla Caramel - photo by Dominique Ansel Bakery.jpg|thumb|Cronut cross-section]]
The '''Cronut''' (a [[portmanteau]] of '''cro'''issant and dough'''nut''') is a [[pastry]] created and [[trademark]]ed in 2013 by the French pastry chef [[Dominique Ansel]].<ref name="grubstreet">{{cite web |url=http://www.grubstreet.com/2013/05/dominique-ansel-cronut.html |title=Introducing the Cronut, a Doughnut-Croissant Hybrid That May Very Well Change Your Life |work=Grub Street New York |date=May 9, 2013 |first=Hugh |last=Merwin}}</ref><ref>{{cite web |url=https://abcnews.go.com/blogs/lifestyle/2013/05/meet-the-cronut-croissant-donut-hybrid-takes-pastry-world-by-storm/ |title=Meet the Cronut: Croissant-Donut Hybrid Takes Pastry World by Storm |work=[[ABC News (United States)|ABC News]] |date=2013-05-20 |access-date=2014-04-19}}</ref> It resembles a [[doughnut]] and is made from [[croissant]]-like dough filled with flavored cream and fried in [[grapeseed oil]].
The '''Cronut''' (a [[portmanteau]] of '''cro'''issant and dough'''nut''') is a [[pastry]] created and [[trademark]]ed in 2013 by the French pastry chef [[Dominique Ansel]].<ref name="grubstreet">{{cite web |url=http://www.grubstreet.com/2013/05/dominique-ansel-cronut.html |title=Introducing the Cronut, a Doughnut-Croissant Hybrid That May Very Well Change Your Life |work=Grub Street New York |date=May 9, 2013 |first=Hugh |last=Merwin}}</ref><ref>{{cite web |date=2013-05-20 |title=Meet the Cronut: Croissant-Donut Hybrid Takes Pastry World by Storm |url=https://abcnews.go.com/blogs/lifestyle/2013/05/meet-the-cronut-croissant-donut-hybrid-takes-pastry-world-by-storm |access-date=2014-04-19 |work=[[ABC News (United States)|ABC News]]}}</ref> It resembles a [[doughnut]] and is made from [[croissant]]-like dough filled with flavored cream and fried in [[grapeseed oil]].


==Origin==
==Origin==
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Ansel introduced the Cronut on May 10, 2013, at Dominique Ansel Bakery in New York's [[SoHo, Manhattan|SoHo]] neighborhood. That night, a blogger from ''Grub Street'', the online restaurant blog from ''[[New York (magazine)|New York]]'' magazine, reported on the new pastry.<ref name="Guardian" /><ref name="grubstreet" /> The post resulted in much interest and online circulation, and by the third day, a line of over 100 people had formed outside the shop to buy it.<ref name="village voice" />
Ansel introduced the Cronut on May 10, 2013, at Dominique Ansel Bakery in New York's [[SoHo, Manhattan|SoHo]] neighborhood. That night, a blogger from ''Grub Street'', the online restaurant blog from ''[[New York (magazine)|New York]]'' magazine, reported on the new pastry.<ref name="Guardian" /><ref name="grubstreet" /> The post resulted in much interest and online circulation, and by the third day, a line of over 100 people had formed outside the shop to buy it.<ref name="village voice" />


Within nine days of introducing the pastry, Ansel filed for a [[trademark]] for the name "Cronut" at the [[United States Patent and Trademark Office]],<ref>{{cite news |url=https://www.nytimes.com/2015/05/08/magazine/the-mysterious-persistence-of-the-cronut.html |title=The Mysterious Persistence of the Cronut |first=Brendan |last=O'Connor |date=May 8, 2015 |work=[[The New York Times Magazine]]}}</ref> which was approved.<ref>{{cite web |first=Katie |last=Little |url=https://www.cnbc.com/id/100798325 |title=Cronut Mania Spawns Imitators and a Trademark Rush |work=[[CNBC]] |date=2013-06-07 |access-date=2014-04-19}}</ref><ref>{{cite web |work=[[United States Patent and Trademark Office]] |title=Official USPTO Notice of Acceptance Section 8: U.S. Trademark RN 4788108: CRONUT |url=http://tsdr.uspto.gov/documentviewer?caseId=sn85936327&docId=ORC20140114004524#docIndex=0&page=1 |access-date=30 January 2014 |archive-date=9 May 2021 |archive-url=https://web.archive.org/web/20210509101017/https://tsdr.uspto.gov/documentviewer?caseId=sn85936327&docId=ORC20140114004524#docIndex=0&page=1 |url-status=dead }}</ref>
Within nine days of introducing the pastry, Ansel filed for a [[trademark]] for the name "Cronut" at the [[United States Patent and Trademark Office]],<ref>{{cite news |url=https://www.nytimes.com/2015/05/08/magazine/the-mysterious-persistence-of-the-cronut.html |title=The Mysterious Persistence of the Cronut |first=Brendan |last=O'Connor |date=May 8, 2015 |work=[[The New York Times Magazine]]}}</ref> which was approved.<ref>{{cite web |first=Katie |last=Little |url=https://www.cnbc.com/2013/06/07/cronut-mania-spawns-imitators-and-a-trademark-rush.html |title=Cronut Mania Spawns Imitators and a Trademark Rush |work=[[CNBC]] |date=2013-06-07 |access-date=2014-04-19}}</ref><ref>{{cite web |work=[[United States Patent and Trademark Office]] |title=Official USPTO Notice of Acceptance Section 8: U.S. Trademark RN 4788108: CRONUT |url=http://tsdr.uspto.gov/documentviewer?caseId=sn85936327&docId=ORC20140114004524#docIndex=0&page=1 |access-date=30 January 2014 |archive-date=9 May 2021 |archive-url=https://web.archive.org/web/20210509101017/https://tsdr.uspto.gov/documentviewer?caseId=sn85936327&docId=ORC20140114004524#docIndex=0&page=1 |url-status=dead }}</ref>


==Similar products==
==Similar products==

Latest revision as of 05:50, 9 December 2024

Cronut cross-section

The Cronut (a portmanteau of croissant and doughnut) is a pastry created and trademarked in 2013 by the French pastry chef Dominique Ansel.[1][2] It resembles a doughnut and is made from croissant-like dough filled with flavored cream and fried in grapeseed oil.

Origin

[edit]
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.[3][4] It took Ansel two months to perfect the recipe.[5]

Ansel introduced the Cronut on May 10, 2013, at Dominique Ansel Bakery in New York's SoHo neighborhood. That night, a blogger from Grub Street, the online restaurant blog from New York magazine, reported on the new pastry.[3][1] The post resulted in much interest and online circulation, and by the third day, a line of over 100 people had formed outside the shop to buy it.[4]

Within nine days of introducing the pastry, Ansel filed for a trademark for the name "Cronut" at the United States Patent and Trademark Office,[6] which was approved.[7][8]

Similar products

[edit]

After the release of the Cronut, similar products have sprung up throughout the world including some with different names such as the Kelownut,[9] Doughssant,[10] Crullant,[11] zonut,[12] and others.[13][14][15]

Dominique Ansel released an at-home Cronut recipe in his cookbook, Dominique Ansel: The Secret Recipes, in 2015, for bakers to attempt in their own homes. Like the original pastry made at Ansel's bakeries, the process takes three days.[16]

Reception

[edit]

Writing for the Village Voice in May 2013, Tejal Rao proclaimed the Cronut Ansel's "masterpiece".[17] Time magazine named the Cronut one of the best inventions of 2013.[18]

See also

[edit]

References

[edit]
  1. ^ a b Merwin, Hugh (May 9, 2013). "Introducing the Cronut, a Doughnut-Croissant Hybrid That May Very Well Change Your Life". Grub Street New York.
  2. ^ "Meet the Cronut: Croissant-Donut Hybrid Takes Pastry World by Storm". ABC News. 2013-05-20. Retrieved 2014-04-19.
  3. ^ a b "Eureka! From Gone Girl to the selfie stick – how one great idea can change your life". The Guardian. November 6, 2015.
  4. ^ a b Shunk, Laura (2013-12-04). "Cronut Wizard Dominique Ansel: 'I Want to Make the World of Pastry Exciting'". Blogs.villagevoice.com. Archived from the original on 2014-02-13. Retrieved 2014-02-26.
  5. ^ Salter, Katy (2013-06-05). "The Cronut – the US pastry sensation that must cross the Atlantic". The Guardian. Retrieved 2022-09-23.
  6. ^ O'Connor, Brendan (May 8, 2015). "The Mysterious Persistence of the Cronut". The New York Times Magazine.
  7. ^ Little, Katie (2013-06-07). "Cronut Mania Spawns Imitators and a Trademark Rush". CNBC. Retrieved 2014-04-19.
  8. ^ "Official USPTO Notice of Acceptance Section 8: U.S. Trademark RN 4788108: CRONUT". United States Patent and Trademark Office. Archived from the original on 9 May 2021. Retrieved 30 January 2014.
  9. ^ Munro, Rob (2019-08-03). "The origin of the Kelownut and why they've been so hard to find lately". Kelowna News. Retrieved 2021-04-15.
  10. ^ Blume, Brett (2013-07-08). "The 'Cronut'... Er, That's the 'Doughssant'... Has Arrived In St. Louis". KMOX. Archived from the original on 2013-12-19. Retrieved 2014-04-19.
  11. ^ Tatusian, Tenny (June 27, 2013). "Cronut in LA: Semi Sweet Bakery to introduce the Crullant". Los Angeles Times. Archived from the original on 2013-07-05.
  12. ^ Ting, Inga (2013-06-14). "Good Food - From cronut to zonut, pastry fever comes to Sydney". The Sydney Morning Herald. Archived from the original on 2013-08-28. Retrieved 2014-04-19.
  13. ^ "'Cronut' craze has made it to Jacksonville". First Coast News. June 28, 2013.[permanent dead link‍]
  14. ^ Ode, Kim (March 30, 2015). "A homemade version of the Cronut". Star Tribune.
  15. ^ McDermid, Wilkes (2013-08-23). "Where to get cronuts in London". Retrieved 2015-09-24.
  16. ^ Ansel, Dominique (2014). "The At-Home Cronut™ Pastry". The Secret Recipes. Murdoch Books. ISBN 978-1476764191. Retrieved 2020-01-16.
  17. ^ Rao, Tejal (2013-05-10). "The Cronut Is a Doughnut-Croissant Love Child". The Village Voice. Archived from the original on 2014-08-14. Retrieved 2014-08-13.
  18. ^ Griffin, Carolyn (November 13, 2013). "The 25 Best Inventions of the Year 2013". Time. Archived from the original on November 14, 2013. Retrieved September 25, 2021.
[edit]

Media related to Cronut at Wikimedia Commons
The dictionary definition of cronut at Wiktionary

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