Dominique Ansel made cronuts in honor of the New York Rangers, available today only. I’m sure the NY Rangers cronut sold out fast!
Today, in Madison Square, from 10 a.m. to 2 p.m., the first 1,000 people to arrive will get a free Nutella cronut hole.
Posted in Bakery
Au Bon Pain recently premiered the CroisBun, a croissant-bun hybrid, and the latest in the line of cronut knockoffs. The CroisBun is different because it’s a cross between a croissant and a “bun.” I think it’s more of a cross between a croissant and a Danish. This one has strawberry and cheese filling. Normally, I’m not crazy about chain stores/bakeries, but this CroisBun is delicious. It is fresh. It is buttery and flaky like a croissant. And it also has the creamy cheese filling of a Danish. It’s not overly sweet but just right. It’s a winner. The name is a little weird, though because the way it’s written makes me want to call it a “croybun” not a “crowbun” like “croissant-bun.”
Is there anything better than a doughnut, a croissant or a bagel? Can you really improve upon perfection? Well, the popularity and the “black market” cronuts would have one believe that you can. Having never tried a cronut, I can’t speak to them. I have tried the knockoff at Crumbs and wasn’t impressed. On a recent trip to the grocery store Food Emporium, I tried two of its “croissant donuts”: strawberry and salted caramel. At first glance, they look delicious. Knowing that they come from Food Emporium makes one believe they will taste like grocery store baked goods. And guess what? They do–but in a really yummy way. I have to say I enjoyed the cream in both of these, especially the strawberry. I still have yet to taste an authentic cronut, but these are pretty darn good. They have layers like a croissant but more of a doughnut flavor.
Is this better than a doughnut or a croissant? Well, no, I like both for different reasons. I like my doughnuts sweet with jelly or sugar and my croissants savory with butter. So I probably think of these more as doughnuts.
At Bantam Bagels on Bleecker Street in the West Village, the bagels are small, round balls of bagel dough filled with cream cheese…well, not always. The takeout spot has a variety of bagels to choose from. I got a French toast, an everything and an onion bagel. The first thing they do is toast these in a small oven. I wish they would ask if you want them toasted before they put them in the oven because I don’t like toasted bagels. The French toast bagel was my favorite. It was flavorful, cinnamony and had an ample amount of a sweet cream cheese inside. The onion bagel had a dot of butter inside. These were a real disappointment because they didn’t have enough cream cheese inside and some had no cream cheese at all (which I didn’t know because I made an assumption when I saw onion that it would just have cream cheese in it). Also, the dough is hard.
Bantam bagels are $1.35 each. While I enjoy a little experimentation, it’s hard to justify charging a high price for something that just isn’t that great.
This idea reminded me of bagel knots from Chesapeake Bagel Bakery. They were a pastry made from bagel dough with an icing on top. They were delicious, but the bakery discontinued making them.
Posted in Bakery, Doughnut
Tagged bagel, bagel knots, Bantam Bagels, Bleecker Street, Chesapeake Bagel Bakery, croissant, croissant donut, croissant doughnut, cronut, doughnut, Food Emporium, West Village
OMG Crumbnuts are here! screams the sign outside a Crumbs store in Midtown. I’m not sure if Crumbs was preparing for a long line outside to rival the line at Dominique Ansel’s bakery, but there were plenty of crumbnuts on the shelf at 2 p.m. in the afternoon. There are three varieties available of crumbnuts: plain, powdered sugar and Bavarian cream. I opted for powdered sugar, although I can tell you the Bavarian cream looked like the most popular, as it was nearly out.
Maybe I should’ve gotten the Bavarian because the outside of this one was a bit hard, as if it were getting stale. The inside had more give and tasted fresher.
It tasted like a grocery store doughnut that’s very airy. It’s not very impressive. I’d opt for the cupcakes at Crumbs. They have some great-looking ones for the season like pumpkin and apple. They also have some Italian-bakery-inspired cupcakes like cannoli and rainbow cookie with a mini cannoli and mini rainbow cookie on top. I am curious to try the Cronut from Dominique Ansel, but I just can’t get myself to get up that early and really can’t wait in line that long.
I would be remiss if I didn’t mention the cronut on my blog. The cronut is a new pastry creation by Dominique Ansel. It’s a hybrid of a doughnut and croissant. The trademarked cronut is selling out like crazy. I’ve heard that they sell out within 45 minutes. Dominique Ansel says he has a small kitchen and can’t produce more and also prefers quality over quantity. Long lines have formed outside the bakery on Spring Street, and I know I will be on that line soon.