Foodies can enjoy the taste of the famous cronut once again, after Dominique Ansel Bakery in Manhattan’s SoHo neighborhood reopened Tuesday, but for those who do not want to go back to this dessert, there are four other promising pastries that can caress their taste buds. Pastry chefs have begun to experiment with treats long before the arrival of the croissant-doughnut hybrid, and such an example is the crogel, a croissant with the shape of a bagel. The product was first tasted by the lucky foodies in and around Norwalk, Connecticut, but gourmands in New York can now enjoy the taste of cragel, a buttery croissant baked inside a bagel.
Thanks to Dominique Ansel and his famous cronut, pastry chefs can now flaunt their own creations, no matter how unusual they might seem; four promising pastries might even replace the croissant-doughnut hybrid and offer foodies new experiences.
Scott Rossillo, at The Bagel Store in Brooklyn has been experimenting with food combinations for years and some of his creations include the English muffin-bagel, the taco-bagel and the bread-pudding-bagel. The cragel was invented in September 2013 and, although it did not enjoy the cronut’s success, it recently started attracting the interest of bagel enthusiasts. The hybrid successfully combines the doughiness of a traditional bagel with the buttery taste and unique texture of a croissant and comes in plain and chocolate.
The Milky Bun
The cronut is back after Dominique Ansel Bakery reopened Tuesday, but even though the unfortunate event did not scare customers away, one of the four pastries that could replace the croissant-doughnut hybrid is the milky bun, a treat which can be found in Fountain Valley, California. Afters Ice Cream came up with the idea of creating a dessert that looks like a sweet sandwich, warm on the outside and cool on the inside. The treat’s interior is filled with ice cream and sealed panini-style, while the exterior is a glazed doughy bun. Vietnamese Coffee and Jasmine Milk Tea are among the ice cream flavors.
Vegans may or may not like the cronut, but the donart has been created to satisfy their cravings; the organic ingredients, namely apple cider vinegar, ground flax seeds, oat and whole wheat flour combine and result in a pastry product which looks like a tart and tastes like a doughnut. The donart is a new product on the market, but the glazed double dark chocolate, vanilla almond with raspberry glaze and mango dots have turned it into an irresistible treat.
While New York’s Manhattan is the home of the famous cronut, New Jersey is the place where the cannoli met a doughnut and turned into an explosion of tastes. The donnoli looks like a chocolate-covered doughnut, but the difference is in the filling, namely homemade cannoli cream, enriched with vanilla and cinnamon.
Dominique Ansel Bakery reopened its doors Tuesday and the French pastry chef told the morning crowd that the pastry shop is like Rocky Balboa, the film boxer: “It’s about you take a hit, you go down, but you come back up stronger.” Even though cronut enthusiasts recreated the bakery’s previous endless lines, those who do not want to go back to this dessert might consider replacing the croissant-doughnut hybrid with four other promising pastries.
By Gabriela Motroc