You may have heard about the buzz of a new pastry called the Cronut. It was first developed by Dominique Ansel for his bakery in New York City. The Cronut is a hybrid croissant-donut pastry and has been trademarked by Ansel. He best describes it as “Half Croissant, Half Doughnut” and it took him two months and ten recipes to create.
The viral dessert has spanned the world from NYC to Berlin to Singapore and the craze has landed in Dublin. Executive Chef at the Marker Hotel, Gareth Mullins, witnessed the phenomenon on a trip to NYC. The Marker sells a limited number of Cronuts each morning in boxes of 4 for €10. The Cronuts come in a variety of flavours and the two featured in the photo are a pistachio and a vanilla glaze.
This can be most closely linked to “Simple Pleasures” with consumers looking for enhanced sensations and some food and play from their food.
Submitted by Tom Collins, Dublin