The cronut craze won’t die. Recently voted one of 2013’s top 25 best inventions by Time magazine, the marriage of the croissant and doughnut has created offspring galore around the world, including the festive Champagne Christmas cronut, doughnut French toast and cronut milkshakes!
Franken pastry progenies and spinoffs just keep. The Krispy Kreme Sloppy Joe Doughnut Sandwich was born in the summer. Before that came Chicken Charlie’s Krispy Kreme Sandwich – a piece of chicken embraced by two raspberry jelly-filled Krispy Kreme doughnuts. Control that gag reflex; bragging rights rule.
Unless you’ve been living under a rock since last May, SoHo baker Dominique Ansel is the brains behind the over-hyped cronut, a croissant/doughnut mash up that has incited ravenous demand in New York. The over-hyped craze has created a black market with eBay, Craigslist and in-line scalpers supplying the doughnut-ized godly goods.
Cronut copycats in 2013 include the crodough, crodo, zonut, kronutkronut crullers, cronetto, dossants, crobar, cr-oh!-nut holes and the New York Pie Donut courtesy of Dunkin Donuts in South Korea. Seems everyone want a bite of the action. “Mash ups of sweet foods are everywhere. Starbucks Europe has launched Duffin, a cross between a jelly doughnut and a muffin,” says food trend expert Dana McCauley.
What’s next? Bring on the “fronut,” says McCauley, the doughnut ice cream sandwich.
She adds that the cronut craze is like the bacon craze – it gives people the ultimate decadent ‘cheat’ experience. “Doughnuts are like Naturalizer shoes: Comfortable and dependable and available at every mall.”