IN Sydney this week people may be able to buy, what people are queuing for 2 hours for, before the bakery even opens, in New York. It is a ‘Cronut’ – a cross between a buttery croissant and a deep fried donut. Image source
New York pastry chef, Dominique Ansel, created the delicate layers of pastry coated with crystallised sugar, Tahitian vanilla-flavored ganache, finished with a glaze of rose-flavoured frosting.
Queues have been a constant outside Ansel’s Manhattan Bakery and even with the treat being marked up to $20 for enthusiastic buyers.
Expect queues outside Zumbo’s Sydney bakeries from this Friday. But, ask for a ‘Zonut’ because the name ‘Cronut’ cannot be used.